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.
Vinification and aging
Manual harvest. First sorting of the grapes on foot. Vibrating destemmer and manual sorting table. Thermo-regulated cylindrical stainless steel tanks. 18 to 21 days vatting. Microbullage. Co-inoculation, yeasts and exogenous bacteria in stainless steel vats at 25 ° C. Aging lasts 18 months in barrels (60% new, 40% second-fill).
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