A great Bordeaux,
Grand Cru Classé de Saint - Emilion
Wine Tourism :
stay a little longer at Chateau de Ferrand
- The vinification facilities at Château de Ferrand were refurbished in 2009, respecting the site’s historical beauty and its 18th century architecture.
The harvested fruit is sorted in two stages, first by hand and then with an optical sorting system, before the grapes are gravity-fed into vats.
The vats are of various capacities so that the fruit from each plot can be processed individually, ensuring maximum traceability. The fruit from each batch is vinified and matured separately with the same attention to detail.
- The wine is then transferred to barrels in a magnificent cellar and left for 12 to 16 months of maturing, with 50% of the French oak barrels replaced annually, sourced from the best coopers.
Throughout the vinification process each batch is regularly tasted and several potential blends are produced.
Commercial considerations have no place in the blending process, with the sole priority being to create fine wine of the highest quality. Achieving the best from every vintage involves placing human expertise at the service of nature, and not the other way around.
The wine is bottled at Ferrand and stored in aboveground and underground cellars, which are equipped throughout with temperature control systems to create optimal storage conditions for the wine.