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Château Troussas – Médoc
The Médoc appellation comprises a wide variety of soil types, including sand, gravel, clay, stones and pebbles. The wines of the Médoc are all produced by blending different grape varieties and from this marriage come the richness of the wines, the excellence of the vintages and the exceptional qualities which have made the region's reputation.
In 1932, Château Troussas was part of the classification coordinated by the Bordeaux brokers which consecrated 444 Crus Bourgeois. Lost in the meantime, Chateau Troussas has once again carried the signature "Cru Bourgeois" since 2014.
Château Troussas – Médoc
grape varieties
70% Merlot, 30% Cabernet sauvignon
winemaking and ageing
Destemming and crushing of the grapes. Alcoholic fermentation at controlled temperature with selected yeasts and maceration of the skins. This step takes about 4 weeks to provide a wine for ageing, rich in tannins. Ageing in barrels for a minimum of 9 to 12 months.
food pairings
Serve at between 16 and 18°C with meat and cheeses.
