"Above all for us, in Branaire-Ducru, history is written, intended for
pleasure, devoted to pleasure, so true is it that in the land of Medoc,
pleasure is the supreme end of all efforts"
Traditional plowing or grassing, depending on the terrain and the behavior of the vine. Trellising and vineyard management adapted to each density and type of soil.
Essentially with plants from mass selections made on the old vines of the Château. Production of plants by the company "Vitis vinifera" integrated into the group. Manual harvesting on the entire vineyard. Harvest dates determined on the plot by phenolic analysis and tasting of the berries.
All the work on the vineyard aims to produce perfectly ripened grapes
that are an accurate image of the terroirs of Branaire-Ducru. The estate has the desire to keep a predominant place in Cabernet Sauvignon. It gives complexity, character and power to its wines, while guaranteeing fruit and freshness whatever the vintage.
Stainless steel tanks, thermoregulated of different sizes adapted to the plot. Filling tanks by gravity. First modern gravity installation in Bordeaux in1991. Fermentation temperature: 26-28 ° C Duration of maceration: 3 weeks, adapted to each quality of harvest. Assembly of the wines realized at the beginning of breeding, at the latest in February following the vintage.
Aged in barrels for 16 to 20 months, with about 60 to 65% new wood. Fine grains selected in several French forests for the quality of their aromas and tannins. Low heat of the wood, respecting the character and the fruit of the wines. Traditional racking barrels, dodging, sheltered from the air. Collage in barrel, with egg white.
Everything is done, during vinification and aging, to express the
potential of the grapes and thus the terroir, in a wine where the fruit,
the aromatic complexity go hand in hand with the richness and the
balance, without over-extraction or heaviness.