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Region: France - Bordeaux
Grapes: Merlot, Cabernet Franc, Cabernet Sauvignon
Alcohol: 12.5%
Notes on the Wine
The Tellus Vinea is clearly “hors categorie”, a wine of depth and length that exceeds by many dimensions its classification as a sim- ple Bordeaux Rouge – and recent vintages clearly demonstrate that this is the best effort ever at this level by the Pueyo family. An incredible value recalling Bordeaux's mid-century hayday of wines true to their terroir and origin.
Grape Variety : Merlot, Cabernet Franc, Cabernet Sauvignon. Grape-Harvest : Selective hand picking. Vinification : Small cement and stainless still tanks. One week of cold pre-fermentation wild yeast fermentation - one or two weeks of post-fermentation maceration. Aging : Cement and stainless still tanks - Fining and filtration if necessary
Notes on the Producer
• Parcel Names, Slopes, and Locations: 16 hectares of vine- yards, divided between two sites: one outside of St.-Émilion in Juillac/Sainte Radegonde andthe other in Lugon near Fronsac
• Soil Types and Compositions: A mixture of clay, gravel, and limestone
• Vine Age, Training, and Density: Planted in Guyot at 5,000 vines/ha, average age is 45 years.
• Average Yields: 35-40 hl/ha
• Average Harvest Date and Type: Manual, from late Septem- ber to early October
• Fermentation: Following total destemming and a weeklong cold maceration, wine ferments spontaneously in concrete and stainless-steel tanks for 3-4 weeks.
• Pressing: Vertical cage press • Time on Lees: 12-18 months
• Malolactic Fermentation: Spontaneous, in concrete and stainless-steel tanks
• Élevage: 12 months in concrete and stainless-steel tanks • Press Wine: Blended during fermentation
• Fining and Filtration: Unfined and unfiltered in nearly all vintages.
• Sulfur: Extremely limited, applied only at bottling, c. 30 mg/l total, c. 25 mg/l free.
