chateau cabredon

Cotes Du Bordeaux Gran Vin Bordeaux Tradition All the CHATEAU CABREDON vines are in the Côtes de Bordeaux appellation area. The current surface area is approximately 30 hectares with 4 hectares of young vines. All the vines on the property are in the Côtes de Bordeaux appellation area. The property is located 50 km SOUTH-EAST of Bordeaux on the right bank of the Garonne, not far from Langon, in Verdelais. To make good wines, we need good grapes. We also strive to get the best from our vines. To do this we start with the pruning of the vine which must be severe enough to reduce the quantity of grapes to come. Subsequently we do not use chemical fertilizers to avoid excess vigor. We protect the vineyard from diseases through the reasonable use of fungicides adapted to the current weather. We leave the ground grassy to calm the growth of the branches, sometimes we work the soil every other row to aerate and prevent the soil from drying out. Then comes harvest time: a visual check once a week from September allows us to see the ripening of the berries. Then when visually the berries appear ripe, we carry out the first analyses. We control the sugar content, pH and total acidity. Afterwards, everything speeds up because you have to control the quantity of anthocyanins and tannins and taste the berries every day in order to determine optimum ripeness. Mechanical harvesting allows us to really wait until the last moment because it is very quick and can even be done at night or very early in the morning if the daytime temperatures are too high. The machines are equipped with on-board sorters which allows us to have excellent harvest quality in the cellar. The equipment in the cellar completes this sorting, so we have everything to achieve good winemaking. At Château Cabredon we vinify in a classic way. We vat the selected berries, then 2 to 3 days later we leaven them with selected yeasts. We check the temperature and density every day to monitor the fermentation curve. Twice a day, for at least 15 days, we pump over twice to extract maximum color and tannins. Then the tastings begin to see if the vintage evolves well and to see if we should continue to let it macerate, with or without pumping over, with or without aeration. Of course there is also temperature control, fermentation increases the temperature and it must not exceed 33 degrees Celsius to avoid fermentation stops and therefore serious risks of organoleptic deviations. We therefore have two coolers on site to intervene at the right time. Then comes the devatting: the free-run wine is put in separate vats and kept at 20 degrees Celsius to await malolactic fermentation, also called second fermentation. The grape marc is taken out manually from the vats to be pressed by a small vertical press like our great-grandparents had, but still with an electro-hydraulic push. The wine obtained by this press is of excellent quality because it is a very gentle pressing. Malolactics occur naturally, without the addition of lactic acid bacteria. Frequent temperature monitoring allows us to regulate the temperature to 20 degrees Celsius. This phase lasts from 8 to 30 days depending on the tanks.Then comes the time for racking with aeration to complete the vinification. After two rackings we carry out filtration on earth (crushed limestone) to make the wine clear. for more information: https://www.cabredon.fr/lelaboration-du-vin-au-chateau-cabredon.html