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Todeschini, St. Emilion Grand Cru

Organically farmed following the Cousinié Method. No synthetic insecticides, herbicides or fungicides. They alternate grass cover and tillage between rows and help the vine develop natural defenses by applying herbal preparations. 5,500 to 6,500 vines her hectare. Hand-harvest at optimum maturity, micro-plot by micro-plot. De-stemmed. Cold soak. All gravity fed. No additives and minimal sulphur. 100% vinification in barrel. Maturation 16–18 months in new French oak barrels. This wine was first made in 2008 in order to do the opposite of classic St. Emilion and have Cabernet grapes dominate the blend. It was a rare opportunity to reveal the power of grapes grown on limestone dominant soils. The goal is iron hand in a velvet glove!

The estate consists of 34 hectares of organically farmed vines in St Emilion. Since 1556, the Mangot vineyard has been listed as a renowned wine-growing estate. For the Todeschini family, now on its third generation, the most important factor continues to be the health of the soil and vines. The family aims to produce wines that express their own identity. Though the style remains loyal to the typicity of this traditional area, the wines display their own unique character, which is derived from the distinctiveness of their site. Totally organic in their philosophy and approach, all efforts are carried out with maximum respect for the environment. This practice in the vineyard allows for minimal intervention in the cellar. Karl and Yann, the youngest generation, are bringing a new energy to the estate, constantly searching and expanding boundaries to produce the most expressive wines possible.

Winemaker: Yann and Karl Todeschini
Country: France
Region: St. Emilion
Type: Red
Variety: Cabernet Franc, Cabernet Sauvignon, Merlot
Farming: Organic, Sustainable
Age of Vines: Planted 1952
Production: 6,000 bottles
Soil: Clay and limestone over rocks