Château Lafaurie Peyraguey
A great wine enthusiast, Silvio Denz, founded the Swiss company, Ermitage Holding S.A., in 1999, owner of “Denz Weine” in Zurich (which developed the largest auction house for wines in Switzerland), Casa del Vino, and two wine properties: Clos d’Agon in Catalonia and Montepeloso in Tuscany.
In 2005, Silvio Denz bought Château Péby Faugères and Château Faugères, both Grands Crus Classés in Saint Emilion, and Château Cap de Faugères (Castillon-Côtes de Bordeaux).
In 2010, with his friend Peter Sisseck, Silvio Denz purchased Château Rocheyron, a Saint-Emilion Grand Cru.
And in 2010, with his friend Peter Sisseck, he purchased Château Rocheyron, a Saint-Emilion Grand Cru.
The acquisition of Château Lafaurie-Peyraguey in 2014 represents Silvio Denz’s commitment to the domain of sweet white wines.
At the heart of the great terroirs of the Sauternes region, Lafaurie-Peyraguey’s vineyard is located on the terrace of Sauternes gravel, 70 metres above sea level, just next to Château d’Yquem.
The “Enclos” and “Maisons Rouges” plots represent the historic heart of Château Lafaurie-Peyraguey’s magnificent terroir, consisting of gravel from the Quaternary era which was deposited here more than 600,000 years ago, on a substratum of Aquitania limestone.
Great wines from the finest terroirs
Silvio Denz’s objective is to produce very fine wines from the best terroirs. Château Lafaurie-Peyraguey will be made from the vines of the great historic 1855 terroirs in order to enhance its quality.
Area: 36 ha
Soil: silica-gravel and clay-gravel (gravel from the Quaternary era deposited on a substratum of Aquitania limestone)
Grape varieties: 93% Sémillon, 6% Sauvignon, 1% Muscadelle
Average age of vines: 40 years (the oldest plots date back to 1926, i.e. 88 years old)
Planting density: 6500 to 9000 vinestocks/ha
Cultivation: Short pruning in fan shape, tillage, selective grassing, debudding in spring, leaf-stripping by hand
Harvesting: manual with successive rounds of highly selective picking (4 to 7, depending on the year) during the ripening period, in order to preserve the desired aromatic precision
Environmental integrity: sustainable viticulture, no chemical herbicides
Vinification: in fine-grained French oak barrels, with 40 to 70% new oak barrels each year depending on the vintage. Fermentation at between 17°C and 23°C in the air-conditioned, humidity-controlled winery, for 18 to 30 days depending on the batch
Ageing: in French oak barrels, with 40 to 70% new oak barrels depending on the vintage, for 18 to 20 months
Average production: 40000 bottles
Second wine: La Chapelle de Lafaurie-Peyraguey