Clean and round, with flavours that remind you of wine and old oak. Dry and smooth. A new impulse for the classicism of the finest Solera Reserva brandy.
Romate’s smoothness and balance make it perfect as an after-meal drink.
|Chateau La Bienfaisance, located in the town of Saint-Christophe des Bardes on the outskirts of Saint-Emilion, has a 16-hectare vineyard. The main plots, planted with Merlot and Cabernet-Franc grape varieties, are on the famous clay and limestone plateau of Saint-Emilion and on the clay and sandy slopes of the following hillside. This remarkable variety of soils enables the crafting of wines with complementary qualities of powerfulness, finesse and elegance.
Over the last ten years, cropping techniques driven by the determination to attain the highest possible quality have been implemented in the 30-year old vines: integrated crop management to respect the terroir and the grapes, progressive leaf removal, crop thinning, hand picking at maximum ripeness, double sorting of the grapes before their arrival in the vat-room, everything is done every year to obtain concentrated grapes with an outstanding quality potential.
The aim in making the wine of Chateau La Bienfaisance and the Sanctus special reserve, operations led by Didier Peytour, the cellar-master of the Chateau and by Stephane Derenoncourt, the highly reputed Saint-Emilion consultant grower, is to express the character of each individual vintage. The essential elements are a slow, gentle extraction of the colour and the tannins and prolonged ageing on the lees with carefully controlled inputs of oxygen, in order to combine fruitiness, roundness and soft fullness. A varying percentage of new barrels is used for ageing, depending on the vintage, so as to preserve the delicate balance between fruitiness and woodiness, power and elegance. The final blending of the wines is performed immediately prior to fining and bottling.