VIGNOBLES PUEYO Château Belregard-Figeac 2006
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| Colour | Red | ||
| Category | Still wine | ||
| Type | Blended wine | ||
| Country | France/Bordeaux/Saint Emilion | ||
| Appellation | Saint Emilion Grand Cru | ||
| Vintage | 2006 | ||
| 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 cold, dry winter with many days of frost. Budding at the beginning of April, a few days late. April and May were quite fine, vegetation returned to normal and flowering began in the first days of June but was very spread out as the nights were cool. July was very hot and until the harvest little rain fell. On the other hand, on the eve of the harvest a rainy period moved in ( 144 mm in 12 days). We just missed a vintage like the 2005, and time was short to avoid the diluting of the sugars in the grapes. | ||
| 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. ( September 2008) | ||
| 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 | 10 years without any problem | ||
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