Château Brown

Technical description sheet

Surface area : 4,5 hectares

Type of soils : fine gravel

Growing methods : traditional fourfold ploughing methods (ploughing deep twice and the surface twice).

Average age of the vines : 15 years

Grape varieties : 70% Sauvignon – 30% Semillon

Yield : 40hl/ha

Harvesting : picking by hand with trays – double sorting on the vine


Vinification : Vinification: maceration on the skins under cold conditions for around 10 hours – pressing of the grapes whole – alcoholic fermentation in barrels

Malolactic fermentation : one-third in new barrels

Maturing : 8 months – in French oak barrels, 50% of which are new – on the fine lees with stirring

Production : around 20,000 bottles

Consultant : Philippe Dulong

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