CHÂTEAU FERRANDE 2018
Ref : 488995
Bottle 75 cL
i.e. 21.20 € / liter
2 product(s) soldsince yesterday
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- Keeping level 2024
- Service temperature 10°
Our food and wine pairings
- White meat
- Fish in sauce
- Soft cheese
Our oenologists' opinion
Luminous lemon-yellow colour. Pretty open and typical nose with notes of candied citrus zest, some vanilla notes, hints of dried apricot and slightly toasted wood. Nice balance on a full-bodied wine, with fullness, nervousness, the woodiness is still a little dominant on the palate with notes of soft caramel and vanilla.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Do you know ?
The higher the planting density of the vinyard, the greater the sweetness and aromas of the grapes. The vines are indeed stimulated due to the competition between them and the sugar concentrate. The tendency is therefore, in certain vinyards, to increase the plant density.
Domain and appellation
This ancient mansion, renovated in the 19th century, then bought by the Castel family in 1992, has state-of-the-art facilities.
- Terroir: The estate is 94 hectares on gravel soils, rich in sand with a grape variety composed of merlot, cabernet sauvignon, sémmillon and sauvignon.
- Viticulture: The plant density is high with an average of 9000 plants per hectare, to guarantee the berries are always sweet.
- Wine-Making: The winery has a high tech press whih allows the juice to be extracted gently. This technique used differs depending on the grape variety. Merlots will be the subject of a wine mqking process that exalts their fruity side, while the process adopted for the Cabernet will refine its structure. The fermentation operates at a controlled temperature, oscillating between 28°C and 30°C. The wine is aged for 12 to 14 months, in oak barrels, 30% of which are new.
Grapes Sauvignon, Sémillon