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  Château Haut Terrier  
   
  181 Avenue Marc Dolus
33620 - St Mariens

Tél. : 05 57 68 53 54
Fax : 05 57 68 16 87
 
 
 
 

The winegrowing:

The season always starts in autumn, by the pruning of the vine. For many years, we have chosen the prune at guyot single (one cane and one spur) and 6 buds per cane. Thereafter, the vines are prepared till end of March.

In spring, we beging by replacing the sick vines. Then arrives the de-suckering, a very long way and tedious work, which consits in pruning the second or third branch growing on the same eye of the cane to avoid high production and badcirculation of air inside the plant.These two stages are also essantial for a good maturity of the grape harvest to come.

Vineyards are regularly cropped and treated against devastating diseases as the botrytis (according to the agricultural warnings).


The soil is ploughed exept under the leaves using natural techniques.



We use a manual leaves removal for the white vines and mechanic for the red vines in order to obtain a well-ventilated grape and privilege an optimum maturation of it.

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The Picking:

We crop the grape by a mechanical harvester and mainly in the morning (before 12am) in order to collect grapes in fresh temperature and to do a cold skin maceration of 5 days before launching the alcoholic fermentation.

The date of harvest is established according to the bench of the grape harvest but especially depends on analysis results of samples of grape bunches or berries: their visual appreciation and their tasting (sugar and acid content).

The grapes are transported to the wine cellar. The harvested grapes are conveyed to an stainless steel samplesharvesting bin in order to separate the berries from the stems, on a vibrating automatinc sorting table, once elimate the vegetal part remains then cruch, the berries are pumping into a vat.
We do a plot by plot vinification.

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