In the cellar
Upon Arrival in the Cellar
In the cellars of the Château, the meticulous work done in the vineyard continues.
The grapes are sorted in the vineyard and then again manually on the table. According to their taste qualities, the destemmed grapes are then sent to stainless steel or wood vinification vats.
Each plot is vinified separately to respect its uniqueness.
The vatting begins with a 12/24-hour cold pre-fermentation maceration phase. Native yeasts naturally trigger alcoholic fermentation, achieved under controlled temperatures. Pumping over and punching down ensure gentle extraction of grape compounds: one could almost speak of infusion.
The vatting lasts about three weeks, and then the wines are run-off.
Each cuvée is then carefully matured, revealing the soul of the vintage.
In the same cellars since the 16th century, drums, half barrels, and casks are carefully chosen to perfect the wines without masking them.
Only at the end of this aging will the final blend be achieved, translating our emotion into flavor, our history into the aroma, and our terroir into sensations-vintage after vintage.
In order to extract the best components with respect and without brutishness, one must sense and understand all the potential of the grapes and of each tank. The aim is to reveal the terroir and the soul of La Nerthe wines.