Harvests at Château Bellegrave have always been carried out by hand, a practice that has become even more important today in the context of organic growing. The harvest is of course done plot by plot, and the order in which the rows are tackled is based on the final ripening threshold. Technology is incorporated via very sophisticated sorting tables, allowing undesirable leaves, stems and seeds to be removed. The gently trodden grapes are then left to ‘naturally’ ferment and macerate in temperature-controlled vats for better temperature regulation.
Maturation takes place in vats made of Allier oak, specifically from the Forest of Tronçais, a very fine-grained wood that provides delicate spice notes to the wine (without dominating its aromas) and supports its maturation process until it is bottled around 20 months later. Simple!
The result? The tasting notes speak for themselves!