Château Franc Mayne 2009

Château Franc Mayne was bought by AXA-Millésimes in 1984 from the nephew of a Libourne négociant by the name of Theillasoubre, who had owned it for some years, and died with no descendants. In June 1996, the château was sold to a Belgian entrepreneur named Georgy Fourcroy.[1] Since 2005 Château Franc Mayne has been owned by Griet & Hervé Laviale. There have been major renovations both in the main house and the wine making facilities, with a new vat house containing wooden and stainless steel vats. The property also comprises 2 hectares of underground quarries. VINEYARD Production surface: 7 ha Soil: clay-limestone Vine planting density: 6,000 roots per hectare Average age of grape vines: 30 years old Reasonable protection, double Guyot pruning system, deleafing, thinning Harvest: manual in crates VINIFICATION AND MATURATION Double sorting: mechanically by maturation level (by Tribaie) and manually Pre fermentation cold maceration at 9°C during 7 days Alcoholic fermentation in temperature-controlled stainless steel and wooden vats Post fermentation maceration at 30°C during 15 days Malolactic fermentation in new oak barrels AGEING IN OAK BARRELS In French oak barrels during 18 months 70% in new oak barrels, 30% in one-time-used oak barrels Growing on the sediments (on Oxoline rotational racks) during 6 months Maturation in the underground quarry during 12 months Fining and filtering before bottling, but not for every plot