Since ha. Lutte raisonnee

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1 Domaine Name Family/Owners Name How many years has the family owned the domaine? How many generations? How many hectares of vines are leased? How many hectares of vines are owned? Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When? Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? How do you fertilize? Do you typically sell or buy any grapes? Please specify. Do you sell off any of your wine en vrac/allo sfuso? Château Moulin de Tricot Bruno et Pascale REY Since 1804 Only 1 generation can work on the estate. It is too small for many generations 0 ha 4.6 ha Lutte raisonnee All the vine-plan works are made by hand : Pruning, Folding, De-budding, Tying-up, Leaf-thinning, Harvest. Mechanical work for the soil (ex : scraping), because we don t use chemical weedkilling. We use only organic manure at the end of the winter. No No, everything in bottles

2 GENERAL Appellation Cepage/Uvaggio %ABV MARGAUX Cabernet Sauvignon et Merlot Between 12.5% and 13% by vol, according to vintages About botlles < 2g/l # of bottles produced Grams of Residual Sugar VINEYARD AND GROWING Vineyard/lieu dit name(s) and locations 13 plots Soil Types(s) Average vine age (per vineyard) Average Vine Density (vines/ha) Approximate harvest date(s) WINEMAKING/CELLAR % whole cluster, % destemmed Fermentation: vessel type and size Duration of cuvaison Select or indigenous yeast? Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization gravels 30 years vines/ha Late September early October Destemmed and soft crushing Stainless steel tank 25 to 30 days according to years Select yeasts Pumping-over mainly, during the alcoholic and malolactic fermentation

3 Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Ageing in french oak barrels 18 months 6 months Fining and soft filtration for the bottling SO2 is necessary, we add only the lower limit

4 GENERAL Appellation HAUT-MEDOC Cepage/Uvaggio Cabernet Sauvignon and Merlot %ABV Between 12,5% and 13% alc by vol according to vintages # of bottles produced bottles Grams of Residual Sugar < 2 g/l VINEYARD AND GROWING Vineyard/lieu dit name(s) and locations 13 plots Soil Types(s) Gravels Average vine age (per vineyard) 20 years Average Vine Density (vines/ha) vines/ha Approximate harvest date(s) Late September, early October WINEMAKING/CELLAR % whole cluster, % destemmed Destemmed and soft crushing Fermentation: vessel type and size Stainless steel tanks Duration of cuvaison 25 to 30 days according to year Select or indigenous yeast? Select yeasts

5 Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Mainly pumping-overs during the alcoholic fermentation. Malolactic fermentation French oak barrels 18 months 6 months Fining and soft filtration before the bottling SO2 is necessary, we add only the lower limit