About the winery
Winemaking is carried out in 43 temperature-controlled vats of different capacities allowing for precise winemaking that respects the unique character of each parcel of vines. Vatting lasts around three weeks.
First, the grapes ferment for 8-10 days. Grand-Puy-Lacoste favours soft extractions at a temperature of 28°C, with daily pumping-over to help alcoholic fermentation helping to enrich the wine's colour and tannin. Maceration lasts around 10 days more to complete this extraction. During this period the temperature of each vat is carefully checked and adjusted according to its grapes' potential. Typically the wines are aged in 75% new oak barrique.