Saint-Émilion

Beef, Lamb, Game (deer, venison), Poultry

Then the wine was placed in French oak barrels, where matured for 22-24 months.

Berry picking is done manually. Maceration took place in stainless steel vats for 4 weeks.

Château Magdelaine, was a notable 1er grand cru classé, in St-Emilion owned by the famous firm of Ets Jean-Pierre Moueix. Magdelaine had 10.4 hectares of vineyards, of which six were on the famous St Emilion limestone ridge (very close to Ch. Ausone) and the remainder on clay- and limestone-based slopes. Merlot performs particularly well on these limestone-rich soils and at Magdelaine it is the dominant grape, making up 90 percent of the blend – a higher proportion than is found in any other Premier Grand Cru Classé from St Emilion. The final vintage of Magdelaine was 2011, before it was swallowed up by Ch. Bélair-Monange.