Chateau Peyros Magenta AOC Madiran
50% Tannat and 50% Cabernet Franc.
‐ 8 to 9 days fermentation.
‐ Prefermented maceration.
MATURING OF THE WINE
12 to 18 months in stainless steel vats.
This cuvee can be enjoyed as of today and has an
ageing potential of 1‐2 years.
WINE & FOOD
A cherry colour with ruby glints. Fresh fruits, with a touch of citrus fruits, blackcurrant and plum, characterize the nose. A supple and fresh mouth with fruit and spice aromas. To be enjoyed chilled during the aperitif, with porkbutcheries, grilled meat and barbecues and picnics.
This estate dates back to the 17th century. It was acquired by the Lesgourgues family in 1999. “Peyros” in Gascony language means a stony place, a strong characteristic of the terroir.
Château Peyros is located in the most southern part of the Appellation, on an exceptional terroir
Two main types of soil:
Very dense clay and limestone soil with rolled pebbles.
Total surface of the vineyard:
‐ Tannat: 14 hectares
‐ Cabernet Franc: 5 hectares
‐ Cabernet Sauvignon: 1 hectare
Only 6 hectares are used for the Magenta production.
Average age of the vines:
6 to 8 years for this cuvee.
‐ Density: 5500 vine / hectare.
‐ Yield: 50hl/ha.
‐ Organic fertilizing and cultivating of the soils provided by a herd of 300 sheep.