Château Branaire Ducru is a 4th Classified Growth of the Saint-Julien appellation. With an area of 59 hectares its vineyard has an average age of 35 years and the aging is done in new barrels at 60-65%. The property can count on a vineyard with the superb soil but does not rest that on this, and in this optics all the details are watched without the least concession by the teams of the vine and the cellar. So we understand better why these wines express the depth, elegance and tannic richness of the fruits born on these soils mostly planted with Cabernet Sauvignon.

"Above all for us, in Branaire-Ducru, history is written, intended for pleasure, devoted to pleasure, so true is it that in the land of Medoc, pleasure is the supreme completion of all efforts"

Soil maintenance

Traditional plowing or grassing, depending on the terrain and the behavior of the vine. Trellising and vineyard management adapted to each density and type of soil.

Completion of the vineyard

Essentially with plants from mass selections made on the old vines of the Château. Production of plants by the company "Vitis vinifera" integrated into the group. Manual harvesting on the entire vineyard. Harvest dates determined on the plot by phenolic analysis and tasting of the berries. All the work on the vineyard aims to produce perfectly ripened grapes that are an accurate image of the terroirs of Branaire-Ducru. The estate has the desire to keep a predominant place in Cabernet Sauvignon. It gives complexity, character and power to its wines, while guaranteeing fruit and freshness whatever the vintage.

Wine

Stainless steel tanks, thermoregulated of different sizes adapted to the plot. Filling tanks by gravity. First modern gravity installation in Bordeaux in 1991. Fermentation temperature: 26-28 ° C Duration of maceration: 3 weeks, adapted to each quality of harvest. Assembly of the wines realized at the beginning of breeding, at the latest in February following the vintage.

Everything is done, during vinification and aging, to express the potential of the grapes and thus the terroir, in a wine where the fruit, the aromatic complexity go hand in hand with the richness and the balance, without over-extraction or heaviness.