Harvesting & Vinification in pace with the seasons. The grapes are picked at the optimal ripeness level: harvesting is carried out by hand and the grapes are placed in trays to be transported back to the winery.
At Chauvin, the wine is made in the traditional way,
while also making the most of what modernity has to offer: nothing is done systematically and each year every effort is focused on adapting the techniques used to the qualities of that year's grapes.
Harvest reception system
- First sorting process :
The bunches are sorted mechanically on a vibrating sorting table and then by hand on a conveyor belt. The grapes are then separated from the stems.
- Second sorting process :
The sorted grapes are then selected on a second vibrating table and then by hand on a conveyor belt.
This delicate yet essential task consists in selecting the best grapes to make the wine.
Alcoolic fermentation
Carried out in small-capacity temperature-controlled stainless steel vats (55 to 70 hectolitres) to enable separate vinification of the grapes from different plots.
Gentle pressing using a pneumatic press.
Malolactic fermentation
Mainly carried out in new barrels in a cellar with temperature and humidity control.
Maturing and clarification
50 to 70 % in new barrels, partly on the lees, with micro-oxygenation
for some vintages.
Late blending. No filtration.
Bottled at the Château after 15 to 18 months.
Annual production of about 50,000 bottles of the Cru Classé.
Château Chauvin produces a second wine :
La Borderie de Chauvin, made with grapes from the young vines.
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