The grapes to produce the Château Larose Perganson Cru Bourgeois Supérieur Larose Perganson were carefully sorted twice (post-harvest and after destemming), to ensure only the best fruit was selected. After pressing, the must was cold soaked for seven days prior to the start of fermentation to ensure good extraction of colour and tannin. Alcoholic and malolactic fermentation took place in temperature-controlled stainless steel tanks at 22-24°C. Délestage (rack and return) was used to extract colour and complex tannins by breaking up the cap and oxygenating the juice, which resulted in a softer and more fruit forward wine. After fermentation, the wine was aged in French oak barriques, 40% new, for 14 months.
The Château has 35 hectares with a plant density of 10,000 vines per hectare, ensuring a very low yield per vine, which in turn lends more intensity to the wines. The vineyards are planted with Cabernet Sauvignon (54%), Merlot (43%) and Petit Verdot (3%). The vines are 35 years old on average and are planted on one of the oldest layers of Médoc gravel (the ‘Pyrenean layer’). This encourages the vines to search deep for nutrients, resulting in a wine of excellent concentration.