Château Biston-Brilletteseparateur

Biston-Carte
A wine of character - The “signature” of the Château Biston Brillette terroir lies in even balance between the gravel terroirs and the marl-clay-limestone terroirs surrounding the village of Moulis.
The finesse and elegance of wines from gravel soils and the strength and colour of wines from clayey-limestone soils combine to offer Château Biston Brillette his specificity.
In 1860, Château Biston became Château Biston-Brillette, ranked 1st Cru Bourgeois Supérieur of Moulis.
In the 1960’s, starting out with a handful of hectares, Christiane and Michel Barbarin took the family estate to new heights.
It took them 25 years to increase the vineyard size to 15 hectares and to restore the three-century-old brand of Château Biston-Brillette to its former glory

separateur

BistonBrillette Classic 
Château Biston-Brilette

Surface area : 26 Hectares
Production : 100/120000 bottles Château Biston-Brillette
Geology : gravely and clay-limestone.
Grape-varieties : cabernet sauvignon 50%, merlot 50%.
Density of vines : 9000 & 6600 vines/Ha.
Average age of vines : 20 years.
Yield : 50 Hl/Ha.
Harvest : Mechanical and manual, total destemming.
Vinification : parcel selections vinified in stainless steel vats equipped with thermo regulation. 15 to 25 days of vatting between 22 and 28°C.
Ageing : 20 months. Blending without filtration 3 months after harvest. 12 months of ageing in oak barrels renewed by third at each new vintage. Finning and bottling at the vineyard.
Owner : Family Barbarin.
Wine maker : Jean Paul Barbarin.
Consulting oenologist : Eric Boissenot
Vintage avaible
2010
2011
2012

separateur

 Biston Classic
Château Biston

Surface area : 26 Hectares
Production : 30/40000 bottles Château Biston
Geology : gravely and clay-limestone.
Grape-varieties : cabernet sauvignon 50%, merlot 50%.
Density of vines : 9000 & 6600 vines/Ha.
Average age of vines : 20 years.
Yield : 50 Hl/Ha.
Harvest : mechanical and manual, total destemming.
Vinification : parcel selections vinified in stainless steel vats equipped with thermo regulation. 15 to 25 days of vatting between 22 and 28°C.
Ageing : 20 months. Blending without filtration 3 months after harvest. 12 months of ageing in oak barrels. Finning and bottling at the vineyard.
Owner : Family Barbarin.
Wine maker : Jean Paul Barbarin.
Consulting oenologist : Eric Boissenot
Vintage avaible
2010
2011
2012