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Since September 2013, Haut-Veyrac started a new collaboration with the oenologist Julien BELLE co-associated laboratory Oenoteam (rising value of Bordeaux wines) who allowed us to benefit a very ingenious form of winemaking.

What does this innovation bring?

Already used for 4 years by other clients of the laboratory, “bio-protection” is the name given to this new technique to ensure:
- Respect for the fruit to allow a better extraction of the aromas.
- Greater control of the different stages of the winemaking which allows among other things longer extraction times.
- Natural protection against oxidation.
- Prevention against organoleptic alterations.
- 50% less sulfites. It’s below the accepted standards for organic wines.

 What does it involve?

This feat is allowed by the addition in significant number of natives yeast during the vatting.  (We use an origin strain very close to the one that we find to the natural state of the grapes). They take up all the space and prevent the development of other bacteria. Thus, they naturally protect the crop.  They are effective until 9% alcohol, which leave us plenty of time to make the cold pre-maceration to begin the extraction without alcohol of the different compounds (aromas, tannins, anthocyanins). Then, the alcoholic and malolactic fermentations start at the same time and continue until complete transformation of sugar and malic acid. Then comes the time of the ageing, it’s at this time only, just before we put the wine in barrels , that we add SO2 to ensure the proper conservation of the wine and to prevent all alterations.

In brief, we adopt at 100% “bio-protection” because if it is properly controlled it will only brings benefits and we expect that in a few years it will become the standard for quality wines!

VINIFICATION : the purpose is to extract phenolic compounds to transform the sugar into alcohol and to transform the malic acid into lactic acid. The quality of the wine will mainly depend on the grapes and the performance of extraction.

To do this we possess stainless steel tanks and concrete tanks. (Before, the world of wine criticized the different types of tanks we used . There was even a time when some people have eliminated the concrete tanks in their cellar. Today the same people are rebuilding their cellar with magnificent concrete tanks). The only real difference is the thermal inertia of some of them and the ease of use of the others. In fact, what is really important it’s the sanitary conditions of the tank and cellar.  We also use a system of thermoregulation of the tanks which allows us to cool, to warm or to maintain the temperatures. The winemaking process, from the entrance of the harvest until the end of fermentation spread over 6 to 12 weeks depending on the vintage.

AGEING: : Haut-Veyrac wine is ageing in oak barrels between 12 and 14 months. We renew 30% of the barrels every year. The quality of the barrels is essential for the ageing part. We buy them faithfully to the same barrel makers.  It’s very important because it’s the guarantee of a valuable know-how and also to have oaks which gives our wine its signature.

BOTTLING: After the ageing part, we put the wine back in the tank to make the fining. This action allows the particles to go down the tank to clarify the wine. This is the deposit that was in some bottles. There are different methods of fining which are tested every year before using them in tanks. Then we proceed to the bottling; the last delicate operation which achieve 30 months of work. At this time each material in contact with the wine, whether it’s the bottles, the corks,or the bottling machine must be checked and clean.

To fully understand or to learn more, the best is of course to come to the property where we will be delighted to tell you about the long story of ours grapes.

L'abus d'alcool est dangereux pour la santé, à consommer avec modération.

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