Château Laroze
 

Vats : Stainless steel vats and concrete vats covered with glass, small volumes, renewed in 1995

Vinification : We use modern techniques along with current knowledge about wine to maximize the grapes and to optimize the terroir. We never forget that whatever the quality of the technical equipment, it is only the quality of the grapes which creates the vintage.

Barrels : 50 % new barrels 50 % one year old. They are medium-roasted and supplied by ten different coopers

Ageing in barrels : 18 months : 12 to 14 months
in barrels on lees

Percentage of wine aged in barrels : 80 to 90% of the production. The barrel cellar is air conditioned from May to October

Fining : Fined with egg whites or earth filtered if necessary

Filtering : Earth filtered or fined with egg whites if necessary

Annual production (average) : 110,000 bottles

History  
The vineyard  
  The vinification  
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L’abus d’alcool est dangereux pour la santé, à consommer avec modération