The vat room
In keeping with the spirit of Saint-Emilion, the new vat room combines the esthetical with the latest technology. In a harmonious mix of white stones and modernity, the wine-making buildings are seamlessly connected to the château via an internal courtyard, making technical tasks easy and offering the visitor a pleasant area to walk through.
Small-sized vats enable a plot by plot selection and vinification. These vats are made of double-walled stainless steel, which prevents any fluctuations in temperature during the period of pre-fermentation cold maceration and the subsequent vinification. As a demonstration of the estate’s search for ever-increasing quality, these vats are equipped with a unique, oval-shaped, automatic pigeur (a device to punch down the cap of skins), which enables the cap of skins of each vat to soak in the must. The resulting extraction is gradual and gentle and preserves typicity and elegance in the wine.
The first barrel cellar has a dry atmosphere all year round, which enhances the quality of the natural exchange of air though the pores of the wood between the wine inside the barrel and the air outside it.
The barrels are then taken down to the monolithic cellars, where the wine rests peacefully at wonderfully constant temperature all year long and in the high humidity brought by the ancient quarries located beneath the château. Naturally ventilated, these cellars provide the wine with ideal conditions for the ageing process, which lasts between sixteen and twenty months, depending on the vintage.