Château La Bonnelle

Vineyard created in the middle of the 19th century on the SAINT EMILION appellation, the Château LA BONNELLE belonged to our grandmother.

Vineyard created in the middle of the 19th century on the SAINT EMILION appellation, the Château LA BONNELLE belonged to our grandmother.

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Château La Bonnelle

Character : A powerful, delicate and balanced wine where the bouquet-fruit-tannin alliance leads to subtlety.

Vineyard : 13 hectares, 80% Merlot and 20% Cabernet Franc including 10 hectares over 40 years old. Density of 6000 feet per hectare.

Terroir : Clay-siliceous, iron grime sand on deep gravel.

Cultivation method : Grassed vineyard with organic fertilization of the plots by rotation every five years. Pruning in double guyot, disbudding in spring with removal of all the buds known as "against button". Manual lifting and leaf stripping of all our vines. Reasoned vineyard treatment. Green harvest if necessary. Manual harvest.

Vinification : Destemming, then double sorting of the grapes. Cold maceration for optimal extraction of fruit aromas. Fermentation in small thermo-regulated stainless steel vats in order to respect our Terroirs and different maturities. After fermentation and hot maceration, the wines are sold with their fine lees in barrels.

Aging : 18 months in French oak barrels, renewed by thirds every year. Part of the wood in our barrels comes from our logging in the Dordogne. Bottling and storage at the château.

Notes de dégustation

2012
2010

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Château La Croix Bonnelle

 

Character : An easy-to-drink wine while retaining its typical Saint-Emilion character.

Production : 15,000 bottles of Château La Croix Bonnelle, available in 750ml and 1500 ml.

Vineyard : 13 hectares, 80% Merlot and 20% Cabernet Franc including 10 hectares over 40 years old. Density of 6000 feet per hectare.

Terroir : Clay-siliceous, iron grime sand on deep gravel.

Cultivation Method : Grassed vineyard with organic fertilization of the plots by rotation every five years. Double Guyot pruning, disbudding in spring with the removal of all buds known as "against buds". manual lifting and leaf stripping of all our wines. Manual and mechanical harvest.

Vinification : Destemming, then double sorting of the grapes. Cold maceration for optimal extraction of fruit aromas. Fermentation in small thermo-regulated stainless steel vats in order to respect our terroirs and the different maturities.

Aging : 6 months in French oak barrels, renewed by third every day. Part of the wood in our barrels comes from our logging in the Dordogne. Bottling and storage at the Château.

Notes de dégustation

2012

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