CHATEAU BEAUSEJOUR DUFFAU, 1966
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé Saint-Emilion |
| GRAPE VARIETIES | Merlot, Cabernet Franc |
| AROMAS |
Black fruits, dried fruits, sweet spices, toast |
| FOOD & WINE PAIRING | Ribeye steak, duck breast |
| VINIFICATION | Vinification is traditional. |
| SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU BEAUSEJOUR DUFFAU, 1966
Détail du vignoble
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | 74% Merlot, 26% Cabernet Franc |
| VINEYARD SIZE | 6.8 hectares |
| ANNUAL PRODUCTION | 40,000 bottles |
| HARVEST | Manual |
| TERROIR |
Clay-limestone on the plateau, clay on slopes, then sandy soil |
Histoire et anecdotes
Located in Saint-Émilion, Château Beauséjour Duffau-Lagarrosse is an iconic Bordeaux estate whose first stones were laid at the end of the 11th and the beginning of the 12th century. This 6.8-hectare vineyard, rooted on a limestone plateau, produces elegant, distinguished, and complex wines made from Merlot and Cabernet Franc grape varieties. The château's signature is characterized by wines of great refinement and aging potential, a reflection of the passion and expertise of its current owners, Joséphine Duffau-Lagarrosse and Prisca Courtin.
Caractéristiques
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé Saint-Emilion |
| GRAPE VARIETIES | Merlot, Cabernet Franc |
| AROMAS |
Black fruits, dried fruits, sweet spices, toast |
| FOOD & WINE PAIRING | Ribeye steak, duck breast |
| VINIFICATION | Vinification is traditional. |
| SIZE | 75 CL |
