Benjamin de Beauregard Pomerol 2015
The gravity-flow vat cellar receives the grapes in small 3hl mobile bins brought by lift. 22 new tronco-conical pure concrete vats received this vintage in parcel lots.
The alcoholic fermentation was done at 25° to 30°C depending on the potential of the lot in the vat and the desired extraction of tannins. Vatting lasted between 3 and 5 weeks