de Baguer A plus

A plus

Integrating tradition and advanced knowledge for uncompromising excellence

A plus white and A plus red are the very best that the terroir of Brda can offer to experienced wine lovers. Produced only in the best vintages, these are limited editions, with each bottle uniquely numbered. The elegance of A plus wines is the result of a carefully monitored ripening process, the meticulous ageing in the best barriques and the unique interpretation of our chief oenologist. This pairing allows the hard work and true character of each vintage and vineyard to shine through.

A plus wines

A Plus red 0,75 L

A Plus white 0,75 L

Vineyard

Grass-covered vineyards are grown on steep terraced slopes where most of the work is done by hand. The grapevines are planted on the best sunlit sites and trained mostly according to the single Guyot system. All the vineyards are IO to 50 years old and included in integrated farm management systems.

Production in the winery

A PLUS – WHITE
The blend is produced only when the vintage is exceptional. Each grape variety is processed separately. The grapes are destemmed, briefly macerated and gently pressed. After 48 hours of cold clarification, only the completely clear grape juice is used and transferred to French barriques for fermentation. Once the primary and malolactic fermentations are completed, the wines mature for 12 to 24 months on the lees with weekly battonage. The wines initially age separately. After having been blended, they are left to age further in stainless steel tanks.

A PLUS – RED
The blend is produced only when the vintage is exceptional. Each grape variety is processed separately. Long macerations take place at a temperature of 25-28°C: Merlot macerates for 15 days, Cabernet Sauvignon 18 days and Cabernet Franc 13 days. After maceration and fermentation, the wines are transferred to French barriques: Cabernet Sauvignon to new barrels and Cabernet Franc to one-year-old 350-litre barrels, while half of the Merlot is transferred to new and half to one-year-old barrels. The wines mature separately for 24 months, allowing for malolactic fermentation to be fully completed. Finally, the best barrels of each variety are selected and incorporated in a blend, which is left to age in 40-hectolitre barrels.