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Traditional and modern

Traditional and modern
To enable the terroir to perform at its best, yields at La Conseillante must be limited to around 40 hectolitres per hectare.

Rigorous Double Guyot winter pruning helps keep down the crop size.

The soils are managed following the time-honoured “quatre façons” traditions of great Bordeaux growths and without any use of herbicides. The soils are ploughed four times during the growing season, which stops any weeds growing and regulates the vines' supply of water.

The vines therefore keep their balance, both in terms of water and mineral supply. This favours optimal production and ripening.

Vine canopy management tasks (trimming, de-budding, crop thinning and de-leafing) enable vegetation growth to be kept under control and the crop size to be adjusted to the desired yield.

An optimal amount of leaves, which are the real lungs of the vine, contribute to the organoleptic quality of the berries, synthesising essential ingredients such as anthocyanins and aromas.

The harvesting has always been manual, and as it approaches the vineyard crew focus all their attention on the vines and the ripening bunches. Perfectly ripe grapes bring out the optimal expression of the terroir and provide the wine with its ability to age well over time. The supple, round Merlot is the first to ripen. Then comes the Cabernet Franc.

The search for excellence starts right from the beginning of the picking and continues throughout the period of the vintage. A first sorting of the fruit is done in the vines as the bunches are being picked. The grapes are then conveyed to the cellars in small crates, so as not to damage the fruit in any way. The position of the cellars, right in the middle of the vineyard, means that transfer time is reduced and any oxidation of the fruit is avoided.

Loyal to its philosophy of combining the advantages of traditional methods with modern techniques, Château La Conseillante has a state-of-the-art harvest reception facility, which was introduced when the new vat cellar was put into operation. It is made up of a line of four sorting tables together with a bunch de-stemmer that allows the gentle separation of the berries from the stems.

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