Vignobles

- Harvesting by hand

- Removal of leaves 100% on one side: This operation consists of removing the leaves around the bunches of grapes to increase exposure to the morning sun, and to fight against the appearance of diseases.

- Green harvesting: This operation consists of removing surplus bunches of grapes, thus limiting production in order to control yield and quality.

- Yield: 40 hectolitres / hectare

- Reception of the harvest: Sorting of grapes before and after destemming

- Cold pre-fermentary maceration, followed by rack and return and pumping-over during the alcoholic fermentation. This increases the fruity aromas and encourages the slow removal of phenolic compounds. In the mouth, the wine is fleshier and better structured while still retaining its suppleness.

- Alcoholic fermentation: The action of yeasts specially selected by the Institutes of Oenology, which transform sugars into alcohol by a natural process (5 to 7 days).

- Maceration: Phenomenon whereby tannins continue to be dissolved which determines, among other factors, the aging potential of each vat. The length of post-fermentation maceration varies according to the following criteria:

- Desired type of wine;
- Grape varieties;
- Level of maturity;
- Health condition.

- Micro-oxygenation in the post-fermentation maceration phase: slow input of oxygen in very small quantities in order to stabilise the colour and increase volume in the mouth. This is considered carefully according to the richness and quality of the tannins in each vat.

- Running-off and Pressing: this stage consists of separating the fine wine from the solids, called the marc cap. The first wine to be drawn off is the free-run wine. The marc is left, and is removed from the tank then pressed to obtain the press wine with its rougher tannins.

- Malolactic fermentation is the natural de-acidifying of the wine under the effect of bacteria that are naturally present on the grapes. This stage, which occurs in the vats during the running-off stage, completes the winemaking process.

- Pre-blending before being put into barrels. This stage consists of creating, without the presses, batches that are uniform in quality. At this stage, the volume of the 1st wine is defined (usually 85%).

At the same time, blending tests are set up with the press wines to determine the percentage required to achieve optimum quality.

Just as pepper adds flavour to a dish, press wine gives the wine character and longevity.

- Maturing: the wine is matured 100% in French oak casks (Nièvre and Allier) for between 12 to 18 months, with 30 to 50% of new barrels every year.
At the beginning of January, the wine is put into barrels. In the calm atmosphere of the aging cellar, the barrels will transfer to the wine elements that will modify its constitution and bring about a micro-oxygenation process, affecting the colour and the tannins, and this will in turn produce a wine of great delicacy. This is why our barrels are selected from several different suppliers, so as to bring harmony and complexity to the taste of the wine.

- Final blending: at the end of the maturing process, blended samples are tasted by a committee made up of oenologists and technicians.

Once the blend has been determined, the wine is put back in the tanks for the final blending and to be prepared for bottling.

This procedure includes a final clarification. For Château Larose Perganson, we carry out a light fining which removes the last impurities, adds brilliance to the colour and softens any austerity in the tannins at the end of the palate.

- Bottling at the Château.

We use natural top grade untreated corks, from the best forests in Portugal with guaranteed traceability.

In order to ensure compliance with the HACCP safety points and French regulations we then carry out the following stages:

- Rinse all the bottles;
- Checks and analysis on the corks when they are received;
- Checks throughout the process;
- Health checks.