2008 Château Bellevue Mondotte Saint-Émilion Grand Cru Classé

Green harvesting, with an initial leaf thinning on the eastern side of the vines in late June and a second in midAugust on the western side.

The grapes are hand-picked and hand sorted. Alcoholic fermentation is triggered by indigenous yeast in temperature-controlled wooden vats. The wine is kept on the skins for 3 to 5 weeks. Malolactic fermentation takes place in barrel. 

Château Bellevue-Mondotte is barrel-aged for six months on its lees (100% of new oak) for a total of approximatively 24 months. Final blending takes place just before bottling, and the wine is neither fined nor filtered.

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