The entire wine-making process is carried out at the property.

The wine making :

The grapes are de-stemmed and crushed. The alcoholic fermentation takes place in stainless steel vats, which are equipped with a thermal regulation system. The vats are then left 2 or 3 weeks, for maceration before going forward with the running-off of the wine: the vats are emptied.

Blendings :

During the maceration and the running-off, our cellar-master, Béatrice Friquet, takes a sample from each vat, and after many tastings with the help of Mr Couasnon, our œnologist consultant, we choose the different vats, which are going to be blended together to make our different wines.

Ageing :

Château Hanteillan is matured partly in oak-barrels for 12 months and partly in vats. The two parts are blended before the bottling.
Château Laborde is also aged in barrels, but only for 6 months, and in vats; the two parts will then be blended before bottling.
Château Blagnac, the wine issued from our young grapevines, is only aged in vats.

The bottling :

The production is bottled at the estate,
16 to 20 months after the harvest.






Béatrice Friquet
Oenologue & maître de chai.



Chai à barriques