St. Emilion Grand Cru

Roast beef, steaks, duck fillet, tuna steak or fine cheese.

After running off and vertical pressing, each batch is gravity fed into new barrels, to continue its malolactic fermentation and begin a 16 to 18-month maturing process. Once again, each barrel is unique: the fruit of a specific area of terroir, respectfully matured in wood carefully selected to preserve its identity.

Made from an intra-plot selection of 1,000 vine plants (3 varieties on 5 plots), we use the Vinification Intégrale method which allows for micro-vinification in 225 and 400-litre barrels, representing 200 and 350 vine plants respectively. After gravity filling with whole grapes, extraction is by a “contactless” process by manually rotating the barrel on its own axis (Oxoline system). The extraction, or rather pellicular infusion therefore takes place gently, releasing the power and subtlety if the Cabernet grapes, in total harmony.

Château Mangot was founded in 1546 and was purchased by the Todeschini family in 1976. The latest generation of the family overseeing management place a strong emphasis on reducing the environmental impact of farming. They are one of first to achieve organic certification in Saint-Émilion, eschewing the use of synthetics, insecticides & herbicides.