The 33 hectares of vineyard in production at Chateau Capbern are planted in sandy-gravelly, clay-gravelly and limestone soils. The vines are 17 years old on average and are pruned in double guyot.
Manual harvest from September 23 to October 9. Sorting on tables. Thermo-regulated, cylindrical stainless steel tanks. 20 days of fermentation. Two pump-overs per day. Fermentation at 26 ° C. Malolactic fermentation (native lactic bacteria) in stainless steel tanks at 20 ° C.
18 months, 60% in new oak barrels, 40% in barrels of one previous wine. Fining with egg whites.