PRESERVATION OF THE TERROIR

Right from the start of the alcoholic fermentation we carry out short and frequent pumpovers from 6 a.m. to midnight.

These pumpovers are adapted to the character of each plot and each vintage. This approach of respecting the nature of the terroirs and the particular profile of each vintage will also influence the way in which the three to four week maceration is carried out. When the wines are run off after the maceration a certain hierarchy can be defined in the wines.

The wines coming from the top terroirs, Château Léoville Poyferré, will undergo malolactic fermentation in new oak barrels.

The wines from the terroir of Château Moulin Riche will be fermented in vats and then transferred into new and one-vintage barrels for ageing.

The second wine, Pavillon de Poyferré, will be aged in barrels having been used for one or two vintages.