St. Emilion Grand Cru

Pairs beautifully with roasted lamb, beef entrecôte, venison, duck magret, mushroom pasta, and aged hard cheeses. A gentle carafing enhances its energy and lifts its fruit expression.

The wine is sourced from 37 ha of contiguous vineyards planted on clay‑limestone soils at 45–89 m elevation, covering slopes, terraces and plateaux. Vine age averages ~40 years, and the vineyard is managed organically (since 2020) and biodynamically (since 2023), following environmental principles—no herbicides, fungicides, or pesticides—with grassing, disbudding, green harvesting, and pruning by the Méthode Cousinié.

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.

Grapes are hand-harvested and parcel-sorted, then de-stemmed and cold pre-fermented. Gentle vinification occurs in temperature-controlled stainless-steel vats. Malolactic fermentation takes place in French oak barrels. The wine is aged 13–15 months in 225 L French oak barrels (≈40 % new), with part of the blend retained in stainless steel to preserve freshness.

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.