|AGRICULTURE||Organic and in agroecological transition|
|GRAPE VARIETIES||Cabernet franc, merlot, cabernet sauvignon|
|VINEYARD SURFACE AREA||39 hectares|
|ANNUAL PRODUCTION||100,000 bottles|
|SOIL||Siliceous-clayey gravels lying on sand and blue clay|
History and anecdotes
The Cheval Blanc estate was founded by Jean-Jacques Ducasse in 1832 after he acquired the vineyards which were previously related to Château Figeac. Perceiving an exceptional soil, the owners opted for singular grape varieties, half-composed of Merlot and Cabernet Franc. The wine was first rewarded with a gold medal during the 1878 universal exhibition in Paris.
In 1954, Cheval Blanc was classified “A” as Premier Grand Cru in the Saint-Emilion classification.
In 1998, Bernard Arnault and Baron Albert Frère became the owners of this prestigious château and instilled a new vitality to it. Pierre Lurton became the Chief Executive Officer of Cheval Blanc.
|GRAPE VARIETIES||50% of merlot, 48% of merlot, 2% of cabernet sauvignon|
|AROMAS||Fig, blackcurrant, blackberry, cherry, raspberry, bergamote orange zests, mint, violet, woody|
|FOOD AND WINE PAIRING||Capon supreme with morels, beef fillet with a truffled crust|
|CLASSIFICATION||1er Grand Cru Classé A, Saint-Emilion|
|BOTTLE SIZE||75 CL|