VIGNOBLES PUEYO Château Belregard-Figeac 2003
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| Colour | Red | ||
| Category | Still wine | ||
| Type | Blended wine | ||
| Country | France/Bordeaux/Saint Emilion | ||
| Appellation | Saint Emilion Grand Cru | ||
| Vintage | 2003 | ||
| Classification | AOC (vin d'Appellation d'Origine Contrôlée) | ||
| Format | 750 ml (Heavy bottle) | ||
| Grape varieties | Merlot + Cabernet Franc + Cabernet Sauvignon | ||
| Terroir | Graves | ||
| Climate | Oceanic | ||
| The year’s weather | A wet autumn followed by a cold, dry winter. Budding mid-March. April was fine and dry, flowering was early, around May 12th, but in cold, wet weather which would lead to a small harvest. June was very hot, July was normal. August was characterized by a heatwave, and the vines suffered from the heat and water stress. Harvesting was very early : September 1st. | ||
| Type of harvesting | Hand picking. | ||
| Vinification | Cold maceration prior to fermentation for 72 hours, then alcoholic fermentation for 8-10 days at 28°, then maceration for about a week, followed by a free run with separation of the free run from the press wine. | ||
| Ageing | 50% of this wine is put into French oak casks for a year, the rest into vats. About every two months it is drawn off in order to clarify and stabilize it by adjusting the amount of sulphur which is an essential element in keeping the wine. Blending enables a unique wine to be created from the different grape varieties. | ||
| Bottling | Some time before this operation the wine is naturally fined (clarified) with egg white. At the bottling stage we filter for a second time to remove all undesirable elements still in suspension. (MAY 2005) | ||
| Bottle | BSN PATRIMOINE (bottom engraved with the logo Vignobles Pueyo) | ||
| Cork | First quality natural cork (Portugal) | ||
| Label | Adhesive Matisset paper. | ||
| Capsule | Aluminium stamped and personalized “VIGNOBLES PUEYO” | ||
| Chemical analysis |
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| Cellaring | 8-10 years | ||
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