The wyneyard as a whole extends
over 3 appellations including Castillon Côtes de Bordeaux,
Francs Côtes de Bordeaux and Saint
Emilion Grand Cru and boasts a fine diversity
of soils :
clayvey-limestone whith rocky subsoil, clavey-
limestone with deep clay.
The age of the vines (mostly Merlot,
follwed by Cabernet Franc and Cabernet
Sauvignon) are relatively old, depending
on the plot. The oldier plot is sixty
years old.
The vines, with a density of 3000
and 5000 per hectare, undergo single
and double cane pruning, with debudding
in the spring. The vines are “palissé” (tied
up on wires ands sticks), thinned out and
“green harvested”.
Vinification
Mechanical harvests for Côtes de Castillon
and Cotes de Francs, manual harvest for
Saint Emilion. Taditionnal vinification in
cement or polyester vats and stainless
steel vat, 3 to 4 weeks of maceration
depending the vintage – pre-fermentive
cold maceration according to the vintage
– regular pumping over with “délestage”
(emptying the fermenting juice form the
vat out pumping it back on to the solids).
Maturing
Cement, polyester and stainless steel
vats . Partiel maturing of the harvest in
oak barrels, particularly for Clos d’Hortense
Saint Emilion Grand Cru et Château
Terrasson Cuvée Prévenche et Château
Damas de Montdespic.
Production
With an eye to quality excellence, we
combine the best of traditionnal and new
techniques : regular racking, “micro oxygénation”
used to add oxygen, when necessary,
the lees stirred in certain barrels
to enhance roundness and if necessary,
before bottling, egg white used for fining.
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