Grauzils Présentation

VINIFICATION

In our area, the beginning of the grape harvest is generally around the 20th September.
Each grape variety is harvested according to it's maturity. First the Merlot, which matures the earliest, then the Côt and lastly the Tannat.
The grapes are harvested from the bunches and put into a vat.
The vinification process is traditional, but uses modern techniques. The vats are made of stainless steel and the temperature regulated.
Depending on the nature of the different vats, maceration lasts between 10 and 16 days at high temperatures (27° to 30°) to extract the most colour and tannin possible which give it's body and structure.
After the first alcoholic fermentation, the wine undergoes a second, malolactic, fermentation.

MATURING

Clarification is obtained by simple sedimentation and decanting (racking) over the first winter.
The wine is then filtered and mixed with egg white. This fining is an ancient practice which eliminates any floating particles that could trouble the wine later on. Despite all these precautions, once bottled, particles in the wine can continue to fall to the bottom, proof that wine is a living matter.

The different grape varieties are mixed before bottling.

CHATEAU LES GRAUZILS

The first bottles of Château Les Grauzils vintage appeared at the beginning of the seventies. It is the Château's traditional vintage made from 3 appellation grape varieties.
From different soils, the three grape varieties are harvested and vinified separatly. The wines are maturated in vats,clarified over the first winter and then put together to obtain a bottle with a solid character,but charming, with a pleasant, fruity roundness.

THE VINEYARD :

Surface cultivated : 21 Ha
Soil: Second terraces.
Grape varieties : Côt: 80%, Merlot : 17%, Tannat : 3%.
Age of vines:10 to 30 years.

THE WINE :
Pressing of the harvest.
Alcoholic fermentation.
Maceration : 12 days on average.
Melolactic fermentation.
Maturing in vats for 10 to 12 months
Mixing and bottling

CHATEAU LES GRAUZILS
CUVÉE D'ISTRIE.

Dedicated to the Empirical Marshall Bessières, the Duke of Istrie and a native of Prayssac, this vintage is made with the oldest and best exposed vines from our vineyards.
It is the object of exceptional care, from the selection of each plant to the vinification process using grapes harvested separately.
Aged in barrels made from the heart of the oak tree, this wine benefits from tannins and aromas of new wood, both delicate and powerful, which give it it's elegant personality.

THE VINEYARD :

Surface cultivated : 3 Ha
Soil : Third terraces in the valley, pebbly and sandy on a limestone under soil.
Grape variety: 100% Côt
Age of vines :35 to 40 years.

THE WINE :
Grapes are harvested from the bunches.
Alcoholic fermentation
Long maceration (14 to 16 days).
Melolactic fermentation.
Maturation in barrels for 6 to 10 months ( a third of the barrels are renewed each year).
Mixing and bottling.