Cellar

Traditional winemaking

Fermentation takes place in stainless steel vats, after the hand-picked grapes have been de-stemmed. The traditional method of pumping-over is used during fermentation.
Each vintage is aged in oak barrels. Ageing lasts for 11 to 14 months, during which time the wines are racked every 4 months. Blending takes place at the time of the first racking and the wine is fined with beaten egg whites. All the barrels are all made at DBR’s cooperage in Pauillac.