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Cht Margaux's origin begin in the 16th-century. Highly regarded for its opulence and perfume rather than power. The fruit is hand-harvested by a team of over 250 pickers, sorted in the vineyard and in the winery by hand and eye alone, and fermented in stainless steel and large, old wood casks. Macerations typically last up to three weeks. Troncais is the preferred forest; while the chateau relies on several coopers 20% of the barrels are made by Margaux’s in-house tonnelier. The final blend is assembled in February of the year after harvest, before the en primeur tastings. The 1771 was the first "claret" to appear in a Christie's catalogue.
