VINIFICATION

Fermentation: Partly in temperature-controlledstainless steel vats and partly in barrels.

Thedifferent batches are fermented until they reach equilibrium (about three weeks), the nature of which depends on their plot selection.

Chaptalization, cryoextraction and any other enrichment technique are strictly prohibited.

Ageing: In vats and barrels for 12 months

Tasting note by Xavier Planty, co-owner and estate manager.« With a significant proportion of sauvignon (35%), just as its
elder brother, Petit Guiraud stands out by its delicacy and its airy sugar content. From the scent to the taste, Petit Guiraud
2013 immediately succeeds in seducing us by the freshness of its fruit: grapefruit, passion fruit, pineapple… Thanks to a very
rigorous plot selection, Petit Guiraud expresses something different of the Château Guiraud’s terroir. The wine is floral
and feminine, very tasty and light! »