THE PROFILE OF THE ESTATE
Owner : Peter SISSECK and Silvio DENZ
Appellation : Saint-Emilion Grand Cru
Surface area : 8.45 ha
Soil : the estate lies entirely on the limestone plateau (calcosols on asteria limestone) which dates back to the Lower Oligocene.
Grape variety : 70% Merlot, 30% Cabernet Franc
Average age of vines : about 45 years
Planting density : 6000 vinestocks/hectare
Cultivation and harvesting : double guyot pruning, cultivation of soil and grass cover, debudding, thinning and stripping by hand, manual harvesting using trays and sorting tables (one by optical sorting)
Environmental integrity: organic viticulture
Yield: less than 30 hl/ha
Vinification: low-temperature vinification processes with gentle extraction, vatting for three weeks with some pumping over (remontage)
Consultant oenologist: Peter SISSECK (owner of Pingus in Spain)
Maturing: 14 months, 50% in new French oak barrels
Average production:
- 13,000 bottles Château Rocheyron (first wine)
- 8,000 bottles La Fleur de Rocheyron (second wine)