Château de Barbe

Vinification and Ageing

Vinification and Ageing Château de Barbe

Tasting of the grapes in the vineyards twice a week, for harvesting at optimum ripeness.

Berries are carefully sorted on a table to keep only the best of the harvest.

Cold pre-fermentation maceration for 3-4 days at 12° to extract and stabilise the fruit aromas.

Slow alcoholic fermentation with 3 weeks vatting time. Separate vinification and ageing of plots to keep characteristics of terroirs.

Since Eric Boissenot joined the team, he gives more importance to pressing: free flowing juice is run off for malolactic fermentation in vats and the press wines are selected according to 4 quality criteria then run into barrels for malolactic fermentation.

It gives silky tannins and a quality of structure, dense wines that are round with great purity. While keeping their identity.

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