| WINE MAKING |
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South African "terroir" with a French "savoir faire". Christian DAURIAC, owner of three « Châteaux » (Destieux, St Émilion Grand Cru Classé, La Clémence, Pomerol and Château Montlisse, St Émilion Grand Cru), is very involved in Marianne Wine Estate.
Michel Rolland, a very good friend of Christian Dauriac, is consulting for Marianne. The French and the South African winemakers share the winemaking for the chateaux in St Emilion and Pomerol and Marianne Wine Estate. The very modern equipment in this new winery helps the winemakers to follow the precise and complex process established by Michel Rolland and Christian Dauriac.
Manual harvest, storage of the berries in cold room (12°) during 24 hours. Sorting of the bunch, destemming, sorting of the berries. Maceration, fermentation in oak tank (French), manual pushing and pump over during fermentation. Aged 18 to 20 month in oak barrels (French). 100% new for the Shiraz, 30% new for the merlot, 40% new for the Cabernet Sauvignon.
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