Located on the borders of St Laurent du Médoc, adjoins St Julien.This
is a very old "place called". "Carona" would come from the Gallic
"little source". As for Sainte-Gemme is the linguistic evolution of Saint Jaime or James as evidenced by the maps of the XVIII century.
This parish was, in fact, on one of the branches of the road to
Santiago de Compostela whose Knights Templar, installed in the
neighboring hamlet of Benon, provided security, facilitating the
crossing of the river pilgrims to Saint James. It was suppressed during
the revolution and attached to the commune of St Laurent. The first
written traces of a wine production date from 1648 during a renting by
the owner, Denys de Mullet of the Tour St Lambert, to a farmer for a
payment in "wines of Caronne."
The property was bought in 1900 by
Emile Borie, grandfather of Jean Nony-Borie who administers it since
1943 with now his nephew François Nony, for the relief.
The terroir of Caronne is composed of deep gravel from the Guzère river
on a basement of alios to the east and light clay to the west. Its
shape is that of an island, 18 meters high, forming a resurgence of the
plateau of St Julien which borders on the north and north east. The
gravelly, very abundant, has sometimes large size pebbles and allows the
good conservation of heat but also to the roots of the vines to
penetrate very deep into the soil without excessive moisture and without
risk of asphyxiation.
The subsoil provides a regulated water
supply to mature vines but especially its typicity with in this case
finer notes and bouquet to the east and more powerful and full-bodied to
This terroir, the only intangible factor in the
quality of a wine, whose presence is undeniable and immediately
perceptible in Caronne allows to expect constant changes in the quality
produced. This important margin of maneuver is enhanced by recent
investments in the form of a second vat room, renovated cellars and new
The grapes are
harvested at perfect maturity, after sophisticated analyzes, and
according to a harvest plan established each year.
A first sorting takes place in the grape bins and then a second sorting is carried out during the reception at the vat room.
A conveyor belt reception conveyes the grapes smoothly to the destemmer which eliminates all the stalks. The berries are then slightly "sprained" and then poured into the thermo-regulated tanks.
After a period of cold maceration and the introduction of specific
selected yeasts, the fermentation will be conducted at a temperature of
between 27 and 29 ° without precipitation, with frequent pumping over,
punching and unloading but without excess.
It is about capturing
all the quality and the fruit contained in the berries and the skins and
not of a competition of extraction. After the fermentation, a
maceration of 2 to 3 weeks and the malolactic fermentation complete the
The wine is then directly sung in barrels of fine-grain French oak, 20% of which are renewed each year.