VINIFICATION IS AN EXACT ART :
- White wine is produced from green grapes which are left to macerate at low temperature for one night, then they are pressed and ferment. In Winter, Agnès beats them to obtain richness and mellowness.
- Rosé wine is made by immediate pressing, the juice is drained off and ferments for about a fortnight. The blending is carried out in Winter.
- Red wine is produced from old vines, as they have small grapes, resulting in the vintage red wines of the Château de la Noblesse. The grapes are crushed and put into vats ( juice, pips, skin). The vinification and maceration last for a month, in order to obtain a wine which is tonic, fruity, dark - red and well – balanced.
(The marc or rape is pressed.)
The red wine of the new vintage is tended, for 18 months minimum, in barrels in the 18th century vaulted cellar of the Château de la Noblesse. The red wines mature very well. They can remain in your temperate cellar for several years.
ECOLOGY :
Agnès has deliberately chosen the « bordelaise evolution » for bottling, since the weight in glass is greater than that of the «bordelaise lourde» by 20 – 25%.
Some years, when there are two different vintages of red wine alone, the latter is named « Pignatel » in hommage to Agnès’ grandmother, Marie-Jeanne Pignatel.
On sale on the estate, there is rosé wine, white wine of the year and red wines of different vintages (4 minimum), which will allow you to have wines ready to be drunk and sampled or younger wines, to be looked after by you.
The red wines improve with time, they have flavours of liquorice, morello cherry and blackcurrant. After 10 years of good keeping they have the fragrance of leather, undergrowth, liquorice, truffles, venison.
