Technical facts
Location: Montagne - France
Creation of vineyard: 18th century
Area under vines: 42 hectares, of which 30 are under vine (105.75 acres)
Terroir: Limestone-clay and siliceous-clay
Grape Varieties: 65% Merlot, 25% Cabernet franc, 10% Cabernet-Sauvignon
Average vine age: 35 years old
Vine density: 6,300 vinestocks/hectare
Viticulture: Parcels determined by GPS images. All parcels of the vineyard are identified. Soil aerated in middle of rows. Double Guyot pruning.
Rootstocks: 101-14, Gravesac
Harvest: Manual, with small perforated crates
Tanks: 100% concrete (epoxy-lined, with internal thermo-regulation)
Fermentation: Minimum 3 weeks, depending on the vintage
Barrels: 1/3 new oak, 2/3 one year for As de Roudier, malolactic fermentation in news barrels.
Aged in barrels: 15 to 18 months
Average annual production: 135,000 bottles
Consulting oenologist: Jean-Philippe Fort, laboratoire Rolland
Oenology labs: Laboratoires CBC and Rolland
Additional information: Utilization of new fermentation and aging techniques, traceability -each barrel is coded and traceable to a parcel, pre-fermentation cold maceration.
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Address:
Chateau Roudier
1, le Roudier
33570 Montagne
France
View Roudier map |
