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Ancestral know-how


The work in the cellar begins after the harvest, at the exit of the sorting tables where the seeds are placed and then transported to the vats. The juice and the skin of the grape come into contact: the wine-making process can then begin.


Part of the translucent juice is pumped from the bottom of the tank and then reassembled in order to penetrate the marc cap. This pumping over is carried out gently to ensure quality tannins. Our cellar master then takes a sample from all the vats daily to checks the evolution of his wines.



The juice is then left in contact with the marc for a few days, without handling; it bathes in thermoregulated vats at a temperature of 28° to 30°C. The free-run juice is then placed in another tank, while the grounds are pressed. Malolactic fermentation is carried out in a vat, at a temperature of 20.



Each barrel must help the wine to evolve while respecting its tannic structure; it should not hide its aroma, but accompany it. Several times a year, the château's technical team organizes a blind tasting during which the barrels tasted are noted in order to always aim for the greatest aromatic precision. These meetings make it possible to appreciate and evaluate the barrels, test their homogeneity, and refine our wine to meet the strict requirements of Château Beaulieu.

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