The harvest is manual and the sorting of the bunches brought to perfect maturity is very strict. The ultra-modern 2000 m2 vat room is equipped with 72 temperature-controlled stainless steel vats to allow very precise vinification by plot. The assembly of the grand vin and the second wine takes place after the fermentations, about 3 months after the harvest. The 18-month aging is carried out in French oak barrels (55% new barrels).
Despite the youth of the vines, the Lagune produced very interesting wines from the 1960s. The vines are now around forty years old, but the vintage had declined a little at the end of the last century. The team in place since 2000 has vigorously relaunched the estate. His substantive work paid off particularly well in the 2002 and 2003 vintages, when the wine regained the particular smoothness that made it famous in the past.
Blends of Cabernet Sauvignon (60%), Merlot (25%) and Petit Verdot (15%), combining power, fruit freshness, supple and refined texture, the 2005 then 2009 and 2010 vintages took it to the top.
Annual production is around 350,000 bottles. Marketing is done through trading.
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