Monitoring of the maturity :

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The starting point of a wine of a great quality is pre-eminently ripe grapes. The maturity of each variety is evaluated very often, not only to control the sugar rate in the berry but also to determine the phenolic maturity of the grapes (colour, aromas and tannins) as well as the acidity. All those criteria are very important in order to obtain a balanced and aromatic wine with ripe tannin and a full body.

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Harvest and vinifications :

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White grapes and the young vines are harvested manually in order to protect those grapes qualified as "fragile".

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The rest of the harvest is then performed mechanically. High-frequency destemming combined with a roller sorting table enables the harvester to gently destem and separate all green waste from the harvest. This allows to avoid a maximum of contact between juice and green parts and so the extraction of unwanted aromas. Once in the cellar, the harvest is once again sorted, crushed and then put in tank. After a cold maceration, fermentation time varies depending on the varietals, vintages and the desired end-product. We do not use oenological yeast, all our fermentations start out by themselves with indigenous yeast (yeast present in our vineyards).

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Wines are tasted every single day so as to define precisly, step-by-step, actions to lead to get the best of the grapes harvested. Temperatures are controled all along the fermentations.

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Aging :

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Château Croûte-Mallard:​ Aged 18 month in vats.​

 

Château Gros Moulin: Aged in vats for half of the production and during 6 month in french oak barrels for the other half. Then blend.

 

Cuvée Per Vitem Ad Vitam : Second fermentation in barrels, then aged 12 months in French oak barrels (60% new, 40% of one wine)

 

Cuvée Heritage 1757 : Second fermentation in barrels, then aged 12 months in French oak barrels (100% new)