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A STUDY OF THE SOIL
A philosophy of "micro-crus" for highly complex and delicate wine-making and blending techniques. The division into micro-crus has helped Lassègue determine the number of fermentors that were necessary in order to isolate blocks according to the quality of soils and varietals.
When it is time for blending, this increase in the number of blocks allows us to optimize the richness and complexity of the wines. With three varietals, nine types of soils, and a cellar that respects this diversity; there are so many blending possibilities. Of course, this is the secret of quality for Lassègue today and in the future.
VINES AND WINES
The average age of the vines is thirty to forty-five years old. OId vines capture and pass on the land's messages due their deep roots. The vines' age creates a stunning complexity.
The vines, with an average yield that does not exceed thirty to thirty-five hectolitres per hectare (2 tons per acre), are grown with high precision and a specific regiment for each block - disbudding, green grape-gathering, thinning out of leaves, etc. Grapes are harvested by hand when they become optimally ripe.
AGING
Grapes harvested by varietal and soil type go through a primary fermentation (juice-alcohol) in stainless tanks. Malolactic fermentation then occurs in 100% French oak barrels: 80% of which is new oak. The wine is then aged 18 months in barrel.
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