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Château des Annereaux
Dominique ne s’est jamais posé la question de ce qu’il voulait faire ... Il a toujours su. Son ...
Château Sainte Marie
Bordeaux, Entre-deux-Mers,Bordeaux Supérieur,Haut-Médoc
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Bordeaux, Saint-Emilion grand cru
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To make a good wine it is essential to have a healthy and mature harvest. In order to achieve this result, the first work is a short pruning leaving a reduced number of buds. Then, in the case of a generous nature, "green" harvesting may be necessary. To maintain the good health of the bunches, a thinning of the leaves....Lire plus Learn more
To make a good wine it is essential to have a healthy and mature harvest. In order to achieve this result, the first work is a short pruning leaving a reduced number of buds. Then, in the case of a generous nature, "green" harvesting may be necessary. To maintain the good health of the bunches, leaf thinning is also carried out. After having been involved in sustainable agriculture since 2003, we switched to organic farming in April 2007 (Ecocert Label). After very successful tests, we decided to cultivate the entire estate in biodynamic certified Demeter from 2016.
The Sainte-Foy Bordeaux appellation Officialised by decree in 1937, the Sainte-Foy Bordeaux appellation is located in the far east of the Gironde. The tradition of vine growing in the Foyen region dates back to the Roman era but became widespread as early as the 11th century. A landscape of hills, valleys irrigated by rivers and streams, vineyards, woods and meadows, gives this region a charm and a way of life appreciated by many visitors. The soils, made of strong clay-limestone soils (boulbènes) or soft sandy-gravelly soils (resting on gravelly subsoils in the valleys), clay-gravelly or clay-limestone on the slopes, give this terroir a high wine-growing aptitude. The mild microclimate favours a remarkable maturity of the grapes. From the 2016 vintage, the Sainte-Foy Bordeaux appellation becomes Sainte-Foy Côtes de Bordeaux. She thus joined the so-called "ribs" group. The terroir of Château Pré la Lande Located on a magnificent hillside with an ideal exposure, this 22-hectare property has been producing wines for more than two centuries. The clayey-limestone soil with marked slopes ensuring good natural drainage, the altitude, the average age of the vines: 45 years, as well as the high planting density, allow the production of quality grapes. The grape varieties for red wines are 60% Merlot and 40% Cabernet Franc, for white wines it is divided between Sémillon: 40%, Sauvignon 50% and Muscadelle 10%. For the past two years, new plots have been planted with grape varieties better adapted to climate change: Cabernet Sauvignon and Malbec. White wine production is decreasing and will tend to disappear.
Harvesting and vinification
Plot after plot, the harvest arrives at the cellar and is sorted in order to eliminate undesirable elements: leaves, insufficiently ripe berries... The harvest is done 100% by hand and in crates. For the
whites, a cold skin maceration is carried out before pressing and alcoholic fermentation at low temperature.
For the reds after destemming and cold maceration, alcoholic fermentation is carried out at a controlled temperature with frequent pumping over. A long one-month vatting period then takes place with micro-bubbling and post-fermentation hot maceration. The
flow and pressing, at low pressure, is traditionally done in November/December. MaturingFor
the Fontenelles red wines: No added sulphite, matured in vats for 6 to 8 months with regular racking.
For reds aged in oak barrels: Depending on the vintage, the proportion of new barrels varies from 50 to 70%. The wine is
matured for 12 to 18 months in 300-litre barrels of the best origins.
For reds raised in Tuscan terracotta amphorae. Aging from 8 to 12 monthsFor
the classic whites: Aging on fine lees at low temperature for 6 to 8 months. For the
whites vinified and matured in oak barrels: After alcoholic fermentation in 100% new barrels, with stirring twice a week, the maturing lasts 12 months with resuspension of the fine lees by regular stirring. BottlingThe
bottling is done at the property, with our own equipment
The capping is done under vacuum with CO2 injection. The
bottles are then stored lying down in our more than two centuries
old stone cellars.