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Lisennes wines

Although the property does not have a long tradition of vine growing the vines are trained to grow tall, with the aim of achieving optimal and significant leaf coverage that favours production of a high-quality grapes, the indispensable raw material for making any good wine.

The vinification of Lisennes clarets is overseen by Jean-Pierre Soubie. The pre-fermentation maceration lasts between 24 and 48 hours before a partial saignée  (removal of grape juice from the must to concentrate colour) takes place. Fermentation occurs in temperature-controlled, stainless steel. The young wine is stays in them for about two to three weeks, and our best wine then spends 12 months in 225 litre oak barrels in the chais whose capacity is 300 barrels.  Bottling is performed at the château after some 18 months after harvesting and the bottles are stored in a climate-controlled cellar until they are despatched.

Lisennes produce Bordeaux, Bordeaux Supérieur, dry white Entre Deux Mers,  Clairet rosé and crémant (sparkling) wine.  Additionally there are two organic wines first produced in 2010, from the 7 hectares of vineyards that are certified as organic.