Château Canteloup

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Château Canteloup


17 route de l'Hermette
33750 Beychac et Cailleau
France
Contact : Jean Philippe et Élodie Landreau
Tel : +33556729772
Mail : chateaucantelou@orange.fr
Château Canteloup Red

Château Canteloup Red


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Soil
Clay and Gravelly.

Blend
60 to 70% Merlot & 30 to 40% Cabernet

Ageing
In barrels between 12 to 18 months

The vineyard
The oldest plots are in wide lane, the new plantations are on a base of 4500 feet per hectare, with weeding under the row.

Winemaking
The vinification takes place in the purest Bordeaux tradition, the main phase of extraction is conducted by final maceration of 3 weeks minimum.
When the blends are made, the wine is clarified and bottled. This is a selection of the best parcels, with known and recognized potential.

Tasting notes
High-class wine, where the wood blends to give a rich and powerful product, generous and voluminous, dense and persistent, predominantly empyreumatic, woody and vanilla.

Food pairing and wine
Graves de Vayres Rouges are popular on braised or roasted meats and cheeses.

Château Canteloup White

Château Canteloup White


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Soil
Clay and Gravelly.

Blend
80% Sauvignon & 20% Semillon

Ageing
Livestock in tank.

The vineyard
The oldest parcels are in wide lane, the new plantations are on a base of 4500 feet per hectare, with weeding under the rank

Winemaking
We use modern winemaking techniques, which aim to protect the aromas and quality of the grapes.
After fermentation under controlled temperature, with seeding by selected strains of yeasts, the white wines are aged on fine lees 4 to 6 weeks.
Following clarification and stabilization, they are packaged and bottled.

Tasting notes
The gravel-clay soil expresses Sauvignon Sauvignon, with aromas of exotic yellow fruits and fresh citrus, which are amply felt in the mouth, and accompanied by a frank and balanced acidity.

Food pairing and wine
Fruity, acidic wines, very pleasant on fish and seafood.