Winemaking starts after pre-fermentation cold soaking and uses a system which automatically controls the temperature (hot and cold) in stainless steel tanks.
Because every vintage is different, we are constantly adjusting our technical choices. Extraction is one of the most important stages in crafting a wine. Depending on the ripeness of the fruit, we use rack-and-return or pumping over, adjusting their frequency and the number of times they are used.
The vintage is structured through barrel ageing for at least 12 months, and management of oakiness is proportionate to the quality of the end wines.
As a general rule, the percentage of new oak is no higher than 40% for the Château Tour Saint-Fort.
