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• THE VINIFICATION •
Each grape variety is vinified separately. The grapes are immediately and directly pressed and the settling of the must takes about 10 hours. The fine lees are then re-introduced before fermentation commences in oak barrels. A third of these barrels are new each year. The barrels are topped up regularly and a racking takes place every three months.
Maturing of the wine in barrel lasts between 20 and 24 months. The wine is bottled at the Château 2 or 3 years after the vintage, depending on the character of the year. 85% of annual production is exported.
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