Château Lion Perruchon - Appellation Lussac Saint Emilion

Lion-Perruchon

Origin	Its name is synonym of quality and respect of the "terroir".
Terroir	Situated on a limestone-clay plateau of 10 hectares, 7 km north-east of Saint-Emilion. The vines are planted on the hillsides ensuring ideal drainage and good exposure.
Varieties	The blend is mainly Merlot (75 %), Cabernet Sauvignon (15%) and Cabernet Franc (10%).
Vine work	The vine is entirely wire-trained and pruned in Guyot-style. Green harvests and leaf stripping are systematic. The culture respects the natural ecosystem.
Production	Production is about 45 hectolitres/hectare and is maintained voluntarily low compared to the maximum authorised by the Lussac Saint-Emilion Appellation (59 hectolitres/hectare), in order to guarantee constant quality.
Harvest	The grapes are hand harvested and manually sorted after destemming.
Vinification and Ageing	The grapes are fermented in thermo-regulated vats for two to three weeks. Ageing then takes place in French oak barrels, selected from different barrel makers and renewed every year. Bottling takes place 18 months after harvest.
The wine	Dark red colour, deep grenat at its prime. Red and black fruit aromas dominate when the wine is young. Slight timbered hint is perceptible. Liquorice is present systematically after a few years. On tasting, the wine is fleshy and full. It can be cellared for 10 to 15 years.
Food and wine	Red meats, duck, small game, soft cheese.

Origin	Its name originates from the plot that plays the biggest role in the wine's constitution.
Terroir	Situated on a limestone-clay plateau of 10 hectares, 7 km north-east of Saint-Emilion. The vines are planted on the hillsides ensuring ideal drainage and good exposure.
Varieties	The blend is mainly Merlot (75 %), Cabernet Sauvignon (15%) and Cabernet Franc (10%).
Vine work	The vine is entirely wire-trained and pruned in Guyot-style. Green harvests and leaf stripping are systematic. The culture respects the natural ecosystem.
Production	Production is about 50 hectolitres/hectare and is maintained voluntarily low compared to the maximum authorised by the Lussac Saint-Emilion appellation (59 hectolitres/hectare).
Harvest	The grapes are hand harvested and manually sorted after destemming.
Vinification and Ageing	The grapes are fermented in thermo-regulated vats for two to three weeks. Ageing then takes place in tanks. Bottling takes place 18 months after harvest.
The wine	Dark red colour, grenat at its prime. Red and black fruit aromas, sometimes black fruit only, dominate for several years. In the mouth, the wine is fleshy. It can be cellared up to 5 years.
Food and wine	Grilled meats, veal and hard cheese.

Origin	Its name recalls the house of the "Lion".
Terroir	Situated on a limestone-clay plateau of 10 hectares, 7 km north-east of Saint-Emilion. The vines are planted on the hillsides ensuring ideal drainage and a good exposure.
Varieties	The blend is mainly Merlot (75 %), Cabernet Sauvignon (15%) and Cabernet Franc (10%).
Vine work	The vine is entirely wire-trained and pruned in Guyot-style. Green harvests and leaf stripping are systematic. The culture respects the natural ecosystem.
Production	Production is about 35 to 40 hectolitres/hectare harvested on selected plots.
Harvest	The grapes are hand harvested and manually sorted after destemming.
Vinification and Ageing	The grapes are fermented in thermo-regulated vats for two to three weeks. The wine rests for 1 year in new French oak barrels, selected from different barrel makers. Bottling takes place 18 months after harvest.
The wine	Dark red colour, grenat at its prime. Red and black fruit aromas, sometimes jammy, dominate when the wine is young. Slightly timbered with hints of liquorice that remain over the years. On tasting, the wine is fleshy and elegant. It can be cellared for 10 to 15 years.
Food and wine	Grilled red meats, duck, game, soft cheese.