CLOS FOURTET, 1966
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | 1st Great Growth Class B, Saint-Émilion |
| GRAPE VARIETIES | Merlot, Cabernet Sauvignon, Cabernet Franc |
| AROMAS | Blackberry, blueberry, cherry, strawberry, oaky, spices |
| FOOD & WINE PAIRING | Porcini mushroom stew, beef fillet with duck foie gras |
| FORMAT | 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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CLOS FOURTET, 1966
Détail du vignoble
| AGRICULTURE | Sustainable with High Environmental Value (HEV) certification and in biodynamic transition |
| GRAPE VARIETIES | Merlot, cabernet sauvignon, cabernet franc |
| VINEYARD SURFACE AREA | 20 hectares |
| ANNUAL PRODUCTION | 70,000 bottles |
| HARVEST | Manual |
| SOIL | Clayey-limestone soil |
Histoire et anecdotes
Clos Fourtet is a prestigious wine estate in Saint-Emilion appellation, it is classified “B” as Premier Grand Cru. It was named after “Camp Fourtet”, the fortified place that protected the mediaeval city of Saint-Emilion.
The Cuvelier family has been the owner since 2001.
Clos Fourtet has a quarries system sinking between 6 and 12 metres on 13 hectares. Buried out of sight, 100,000 bottles and 250 barrels are lying in this huge limestone enclave.
Caractéristiques
CHARACTERISTICS
| CLASSIFICATION | 1st Great Growth Class B, Saint-Émilion |
| GRAPE VARIETIES | Merlot, Cabernet Sauvignon, Cabernet Franc |
| AROMAS | Blackberry, blueberry, cherry, strawberry, oaky, spices |
| FOOD & WINE PAIRING | Porcini mushroom stew, beef fillet with duck foie gras |
| FORMAT | 75 cl |
