Since the takeover of the vineyard in 2003, the winemaking and wine aging cellars have been completely renovated to follow the vineyard’s evolution. With a surface area of 750 m² and a 1,900 hectoliter volume of thermo-regulated stainless steel tanks, we combine modern technologies with empirical methods.
Due to the configuration of the cellars, the pneumatic press is filled by gravity, and the juice is then extracted under inert conditions by gravity as well. To preserve their quality, the grapes are harvested at night and the presses are equipped with a cooling system to chill the grape harvest upon arrival in the cellar.
The quality of the press is instrumental in the development of great rosés, the combination of ancestral know-how and an efficient technical tool allows us to preserve the freshness and the delicacy of the aromas.
The red wines are vinified in small volume vats for specific plot selection; they are then aged in wine barrels previously used at Château Talbot.

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