Château Rocheyron



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)