From Vine to Winery

We have been performing precise, meticulous intra-plot harvesting for several years. We identify the youngest vines, which we harvest first for their radiant aromas and fruity style. We then make several passes through each plot to harvest the grapes from the oldest vines as soon as they reach full ripeness. These add beautiful density to the wine and ensure hugely refined tannins.

In the winery, we work to ensure that the wine being created is the most precise expression of our terroir, and that all of the care and attention paid to the vines continues into the winemaking process. There are two concepts that we consider to be particularly important: radiant aromas and refined tannins.

Once they have been harvested, the grapes are sorted, gently de-stemmed, then sorted once again using optical sorting so that only the highest-quality grapes are used. We perform very respectful pre-fermentation cold maceration to enhance the fruity aromas before the alcoholic fermentation stage. This stage also takes place at low temperatures with gentle extraction, similar to an infusion, and shielded from the air to protect the fruit’s freshness. Then comes malolactic fermentation, performed in the vat.

This winemaking stage is guided by regular tasting that results in the creation of a specific blend, the birth of a vintage with a unique personality!

The wine then gains fullness and density as it matures in French oak barrels. This oak is part of the process of creating the wine, adding elegant, soft tannins and allowing a tiny amount of oxygen through to polish the wine’s structure. Our teams look after it and protect it from oxidation, and ensure that this crucial step goes smoothly. The wine gains complexity, and is bottled once it has achieved the elegance and finesse that we love so much at Giscours.