Introduction to Mouton
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Chateau Mouton Rothschild, also known as Chateau Wudang, is located in Pauillac, Bordeaux, where the five top wineries in Bordeaux gather. of three. In 1973, it was upgraded from a second-level winery to a first-level winery, becoming one of the five top wineries. Chateau Mouton is famous all over the world, so it also has many Chinese titles. In the 1855 classification, it shared the title of First Growth with Chateau Lafite Rothschild, Chateau Latour, Chateau Margaux and Chateau Haut-Brion. .
Chateau Mouton is located on a hill in Pauillac, Bordeaux, France. Chateau Mouton Rothschild and Chateau Lafite Rothschild are only a stone's throw away.

The world-famous reputation of Chateau Mouton is inseparable from the pioneering personality and unswerving style of its old owner, Baron Philippe de Rothschild. His 20 years of hard work has Eventually, Chateau Mouton was upgraded to a top-notch vineyard. In addition, he developed branded wine, merged with French wineries, established a joint venture winery in the United States, and developed his wine business from a winery into a company with a series of brands. Baron Philippe himself also had a colorful life. He was proficient in literature, drama and art. He was a poet, a director, and also rowed and raced. He was a legend in Bordeaux. Philippe's daughter, Baroness Philippine de Rothschild, inherited her father's business and named BPR (Baron Philippe de Rothschild SA, referred to as BPhR) after the Baron to grow into a world-class wine company. The legend of Bordeaux.
Chateau Mouton Rothschild (genuine): This wine is fermented in oak barrels for 15-25 days (Mouton is one of the only chateaus in the Medoc that uses oak fermentation), and then matured in new oak for 19-25 days. 22 months (almost all new oak barrels are used, and the proportion of new oak is determined according to different years).
Le Petit Mouton de Mouton Rothschild (secondary label): The wine is famous for its traditional fermentation in wooden barrels and aging in oak barrels.
Aile d'Argent (Mouton Chateau Dry White): Depending on the year and grape variety, the grapes are either directly pressed (60%) or skin macerated (40%) followed by pressing and fermentation. The pulp is cooled to 8°C to 10°C and fermented slowly in a stainless steel vat with a constant temperature below 18°C. When fermentation is halfway through, the pulp of Semillon and Sauvignon Blanc is transferred to small oak barrels (50% new barrels, 50% one year old barrels). Fermentation continues, sometimes for several weeks. Then the aging process is carried out. And the preserved lees are used to nurture the wine, giving it body, length and complexity. After blending the different quality varieties, the wines are bottled the following autumn after receipt.