Technical sheet - Petit Guiraud

Château Guiraud 1er cru Classé

Appellation : Sauternes

Production : 80.000 bottles

Surface : 85 ha

Soil : sandy gravel for 80% of the surface and clay gravel for the remainder

Subsoils : translucent sands, pure gravel crossed through with red clay and limestone marls, fossilised oyster bed and red and white clay

Grapes varieties and pruning : sémillon (65%) pruning à cots and sauvignon (35%) pruning with long branches

Density of plantation : 6660 pieds/ha

Root stock : Riparia, 33 09, 101 14, 161 49

Average age of the vines : 15 years

Harvest : Entirely manual, with successive selective harvests (2-6 harvests) of botrytized grapes. A minimum potential alcohol level of 20° is required to begin harvesting.

Fermentation : Partly in temperature-controlled stainless steel vats and partly in barrels. The different batches are fermented until they reach equilibrium (about three weeks), the nature of which depends on their plot selection.
Maturing : In vats and barrels for 12 months.