Château Cantin

Most of the buildings that surround the Château’s main courtyard date from the 17th century. They were erected by Benedictine monks to serve both as a farm and a monastery for their religious order. They also served as the summer residence for the Saint-Emilion canons.
The vineyard’s 33 hectares (80% Merlot, 10% Cabernet Franc and 10% Cabernet Sauvignon) express their potential on a asteriated limestone plateau combined with Castillon clay, a terroir that enjoys excellent exposure to sunshine. The estate is divided into 26 parcels, for 38 hectares in all. The grapes are harvested by hand. The yield is 28 hl to 48 hl per hectare on parcels that are 40 years old on average. Three selections are done during the harvest: the first when the grapes are picked, the second when the back baskets are emptied and the last when the grapes are dumped from the tipcart onto a sorting table for the final selection. We have the best equipment that can extract gently and aromatically inside small thermo-regulated stainless steel vats, each dedicated to a parcel (10 stainless steel vats from 12 hl to 150 hl and 35 cement vats). The maceration lasts 3 to 5 weeks and the malolactic fermentation is carried out in barrels or vats afterwards. Then the wine is matured in oak barrels for 12 months.