Our expertise

Our expertise

Harvesting

A time for observation and reflection…

The harvesting period is therefore a determining factor. From early August, the grapes are tasted and their degree of ripeness analysed in the field by our oenologist, vineyard manager, and cellarmaster.

When the perfect balance between sugar, acidity, and phenolic and aromatic compounds has been achieved and the grapes are perfectly healthy, the harvest can finally begin.

Our early-ripening Sauvignon Blancs are picked first (generally in late-August), followed by the Merlots. The Cabernet Sauvignons are picked last.

Our expertise

Harvesting

…followed by meticulous sorting

The white grapes used to produce the first wine at Château Couhins-Lurton are very fragile. To preserve their aromas, they are tended to with meticulous care, involving: fine-tuned (plot by plot) vineyard management, handpicking in the cool of the morning (to lock in fresh fruit aromas) and careful manual sorting before and after destemming.

Our teams take the same care with the red grapes: harvesting by hand into small crates, selecting the best bunches, hand sorting on a conveyor belt at the cellar, and then in a densimetric sorting machine (DeltaRflow).

Only then are the grapes finally ready for the next stage: fermentation.

Our expertise

Vinification of our white wines

Winemaking which respects the terroir…

  • Cooling of the grapes in a cold room
  • Pneumatic pressing
  • Separation of free-run juice and press juice
  • Debourbage
  • Introduction of yeasts
  • Fermentation in barrels and horizontal stoneware amphoras
  • Aging on lees, with regular stirring, in the same container, for 12 months then 4 to 6 months in vats.
  • Bottling 18 months after the harvest.

Our expertise

Vinification of our Red wines

  • Destemming and grape selection
  • Fermentation of whole grapes in stainless steel tanks (70%) and barrels (30%)
  • Separation of free-run wine & press wine
  • Aged for 12 months in 225 and 500 litre barrels (50% new wood, 50% 1 year old wood)
  • 8 months additional ageing in vats
  • Bottling 20 months after the harvest.

Harvesting