Chateau Bellegrave Pomerol 2016 Xinomavro The fruit is gently pressed

The fruit is gently pressed and the juice fermented with natural yeasts in Burgundy barrels ranging from new to 30 years old

Even amongst old wineries

This modern version is made at La Sistiere

fermented in wood tanks with ambient yeasts

zwetschgenwasser or quetsch

Chateau Bellegrave Pomerol 2016 Xinomavro The fruit is gently pressedJean Bouldy purchased the Bellegrave property in the southwestern portion of Pomerol in 1951, passing it on in 1980 to his son Jean Marie and daughter in law Pascale, who continued to cultivate it a l'ancienne. For them, that meant more physical work in the vineyard on their mixed soils of stones, sand and red clay, no chemical treatments or herbicides, and since 2009, steps towards official Organic certification (ECOCERT). "We have rediscovered our