2014 Château Beau-Séjour Bécot, 1er Grand Cru Classé St-Emilion

To vinify the wine of Chateau Beau-Sejour Becot, the grapes are table sorted three
times. A portion of the grapes are whole berry fermented. Vinification takes place in
stainless steel tanks ranging in size from 80 to 100 hectoliters following a 4-day cold
maceration. Microbullage is performed during fermentation. Malolactic fermentation
takes place in barrel with the first four months spent on the post-malo lees. The wine
of Chateau Beau-Sejour Becot is aged in 75% new French oak that comes from five
different coopers. The wine is aged in barrel for between 18 to 20 months