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 Vineyard : 60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc.
Average yield : 49 hl/ha.
Vineyard’s training : Manual crop thinning in August followed by leaf-stripping.
Harvesting : Manual harvest.
Vinification : Total de-stemming, vinification and maceration between 25 and 40 days, temperature control. Pressing and selection of wines. Malo-lactic fermentation in vat.
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Read more... [Château Bertinerie Rouge]
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 Vineyard : 100% Sauvignon.
Average yield : 50 hl/ha.
Vineyard’s training : Manual crop thinning in August followed by leaf-stripping.
Harvesting : Manual harvest with sorting of healthy berries.
Vinification : Total de-stemming. Pre-fermentation skin contact maceration, pneumatic pressing, racking off heavy sediment, vinification in vat at 20 degrees C.
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Read more... [Château Bertinerie Blanc]
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Vineyard : 100% Sauvignon - (old vines)
Average yield : 41 hl/ha.
Vineyard’s training : Manual crop thinning in August followed by leaf-stripping.
Harvesting : Manual harvest with sorting of healthy berries.
Vinification : Total de-stemming. Pre-fermentation skin contact maceration, pneumatic pressing, racking off heavy sediment, 100 % alcoholic fermentation in new oak barrels with no intervention for temperature.
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Read more... [Château Haut-Bertinerie Rouge]
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Vineyard : 100% Sauvignon - (old vines)
Average yield : 41 hl/ha.
Vineyard’s training : Manual crop thinning in August followed by leaf-stripping.
Harvesting : Manual harvest with sorting of healthy berries.
Vinification : Total de-stemming. Pre-fermentation skin contact maceration, pneumatic pressing, racking off heavy sediment, 100 % alcoholic fermentation in new oak barrels with no intervention for temperature.
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Read more... [Château Haut-Bertinerie Blanc]
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Bordeaux 
