Grand Vin de Bordeaux from the Haut Médoc area. Château du Retout 2017 it is a blend made of 52 % Cabernet Sauvignon, 32% Merlot and 16% Petit Verdot. Normally, the winery produces 130,000 bottles of each vintage, but due to some difficulties, in 2017 there were only produced 90,000 bottles. The winemaking consists of cold pre-fermentation maceration at 4°C for 6 to 10 days under blanket gas. Slow fermentation at temperatures below 26°C with 2 to 3 rack and return operations by gravity per day. Maceration under skins for 15 to 28 days at 28°C. The average period in vats is 27 to 45 days. The final blending takes place early, at the end of November, and then the wine is put in barrels (33% new) in mid-December to age for a further 12 months.