" Viticulture and Winemaking "

Ageing in oak barrels

The wine is aged in oak barrels and in vat for eighteen months.
20% of the barrels (medium toast) are new every year. In 1999, Louis-Gabriel de Jerphanion replaced half of all his barrels.

Qualified, motivated cellar workers perform all the traditional tasks: racking with a bellows, fining with egg white, filtering very little (or not at all as the case may be), etc.

Most of the wine is château-bottled.