La Sirène de Giscours Margaux

At Château Giscours, all grapes are hand-harvested by parcel into small crates, immediately transported to the winery, and vinified separately (according to grape variety, parcel, vineyard site, and vine age). The destemmed grapes are fermented in concrete and stainless steel tanks at controlled temperatures of 28 to 30°C. After alcoholic fermentation is complete and an extended maceration period of 18 to 24 days, the wines are carefully racked and the must is pressed in pneumatic presses. The wines undergo malolactic fermentation and are then aged for 15 to 18 months in barriques made of fine-grained French oak (medium toast, 50% new wood).