HISTORY
For 100 years, approximately, the vineyards of Chateau La Mongie is managed by the family BLOUIN. Currently the third generation is represented by Pierre Blouin and his wife Catherine
GEOGRAPHIC SITUATION
The vineyard is spread across 4 different communes located in the northern canton of Fronsac, 15 kms north west of Libourne and 30 km northeast of Bordeaux.
SOIL AND TOPOGRAPHIC SITUATION
Slightly acid soil (pH 6 to 7) in areas sand-clay-loam. Basic soils (pH 7 to 8) in areas of clay and limestone. Vineyard established on plate and light hills
IN THE VINEYARD
Planting densities vary widely, ranging from 3000 to 6000 plants / ha.
The vines are cut or double Guyot, or lower strings, with careful trellising to allow better ventilation of clusters. The stripping is performed on a portion of the vineyard.
Anti-botrytis, wholly on the white part on the reds.
Mechanical harvesting.
VINIFICATION
- White:
After pressing the grapes and juice selection to the pneumatic press, the must is put in sulphated and static settling at low temperature for 18 to 24 hours.The musts clear after addition of yeast, are placed in fermentation tanks Temperatures are controlled (18-20 °). After fermentation, the wines are racked, filtered by a sulphated and earth filter. - Red:
Total de-stemming of the grapes, sulphite, put into fermentation tanks and pumping daily. The fermentation time is around 15 to 28 days depending on the vintage tanks and controlled temperatures (30 - 32 ° C). Once the fermentation and maceration wines are sold finished and marcs squeezed. In later runs the malolactic fermentation is completed and when the wines are racked, aerated, sulphide and put in storage tanks. - Rose wine:
Few hours, or more, depending on the vintage, after filling a tank intended for the production of red wine, we practice a "bleeding" of this vessel, the volume for the following rosé. Then winemaking is identical to that of white. One part is made by direct pressing of the grapes, so without maceration.
THE VINEYARD
20 hectares of vines:
3 hectares of white
100% Sauvignon
17 hectares of red
55% Merlot Black
26% Cabernet Franc
19% Cabernet Sauvignon
