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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.

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.

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WINES OF THE BORDEAUX APPELLATION
WINES OF THE MÉDOC APPELLATION
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