VINIFICATION
• Green grape harvesting (july).
• Thinning out the leaves (the unexposed side in June/July, the exposed side from yhe end of august).
• Mechanical and manual harvesting.
• Strict sorting of the grapes (on a table).
• De-stemming 100%.
• Fermentation in stainless steel vats between 26-28°C.
• Pumping over : 1.5 times the volume of the vat per 24 hrs during 6 days.
• Maceration : 15 to 20 days with regular stirring of the lees.
FOOD PAIRING
• Chateau Sorbey goes very well with T. Bone or any kind of cheese.
TASTING NOTES
• This wine shows a beautiful roundness.Chateau Sorbey shows fantastic volume with a very good concentration and a charming attack.Smooth and harmonious on the palate, it will delight the most hard to please Bordeaux lovers.
