Château Margaux

Château Margaux represents the pinnacle of the great wines of the Médoc. Its history is intimately intertwined with that of France. From 1152 until 1453, the Aquitaine region came under English control, and Bordeaux wines became favorites of the English court. Trade was flourishing, and viticulture, already present in these lands since the time of the ancient Romans, experienced a period of significant development. In 1572, the lands of the Mothe de Margaux area were purchased by the de Lestonnac family, which began the creation of a true domaine. The property was completely restructured, abandoning cereal cultivation to focus exclusively on vine cultivation. By the end of the 17th century, the Château Margaux estate already covered 265 hectares, of which about a third was dedicated to vineyards, a configuration that has remained practically unchanged to this day.

The Château Margaux estate can boast one of the best terroirs in the entire Médoc region, thanks to absolutely exceptional pedoclimatic conditions. The climate is very bright and particularly favorable, thanks to the presence of the vast Gironde estuary and the proximity of the ocean, which mitigate temperatures, preventing the risk of spring frosts and ensuring excellent ripening. The soils are predominantly composed of alluvial deposits of pebbles and gravel, resting on deeper substrates of limestone and clay. These are very draining and rather poor soils, suitable for quality viticulture and, in particular, for the red grape varieties historically present in these lands: Cabernet Sauvignon, Merlot, Petit Verdot, and Cabernet Franc.

The vines are managed with extreme care, with special attention to the characteristics of the various parcels, in order to maximize their peculiarities. The estate can also rely on a particularly valuable heritage of old vines, which provides consistently superior quality grapes. The planting density is very high, with 10,000 vines per hectare, forcing the plants to delve deep to find the elements for their sustenance and encouraging them to produce few bunches of high quality, even through the use of green harvesting. To avoid compacting the soils and leave them soft and vital, inter-row work is done with the help of horses. Fermentations take place both in stainless steel tanks and in truncated conical wooden vats. Aging involves the use of French oak barrels.