Chateau La Croix Taillefer
Planted on soil that combines black sand that quickly become very warm in summer, the vineyard’s subsoil is constituted of blues clay and iron deposits known locally as “crasse de fer”. Merlot domintates the 4.2 hectares that make up the vineyard. The traditional viticultural methods are now moving towards”agriculture biologique” under careful supervision. At the same time careful care of each vine from pruning to harvesting aim to maximize the best the soil can give.
Vinification and Aging
The harvest is done by hand and the bunches of grapes selected and separated in the chai. Fermentation is carried out slowly in temperature-controlled stainless steel vats. Fermentation and skin contact lasts for between three and four weeks depending on the year. Following malolactic fermentation the wine is aged in new French oak casks. After a fining with egg-whites the wine is bottled some 18 months after the vintage.
Strong and vigorous when young, the vines of La Croix Taillefer will continue to improve for many years. Since 2001, the chateau produces a new “Cuvee”, Romulus.
About 26,000 bottles of which Romulus currently accounts for 3,000.