Surface : 3 hectares. Average Age : 25 years. Type of soil : Sand and gravel, valley of Saint-Emilion. Winegrowing : Manual leaf thining, mechanical cultivation.
Vinification and maturation
Vinification in stainless steel vats. Cold maceration, soft extraction process. Ageing : 18 months to have a natural stabilization of the wine (no filtration or fining), conservation of carbon dioxide naturally produced during fermentation to promote the preservation of natural aromas, degassing sweet is carried out at the end of the ageing.
Vanessa Albessard-Aubert, descendant of wine growers since 1732 on the Rive Droite of Bordeaux, was raised on the property of her ancestors between vineyards and cellar, rocked to the rhythm of the vintages.
In 2015, she created the Château d'Anielle Saint-Emilion Grand Cru, a name she chose in honour of her father, Daniel, who passed on to her his passion for wine. Oenologist, combining her know-how and her experience, her philosophy is to elaborate wines of high potential by retaining the purest expression of the terroir.