The complexity and richness of a wine depend primarily on the intrinsic quality of the grapes. The winemaker is simply its most faithful interpreter. At Carbonnieux, this is the work of Andréa Perrin, oenologist and technical director. Supported by a team of experienced professionals, all accustomed to the highest standards, he rewrites, vintage after vintage, a new chapter in the illustrious history of the estate, which already counts hundreds. In constant collaboration with the vineyard manager and his teams, the cellar team closely monitors the origin and evolution of each batch, watching it like a hawk, while maintaining the desire to offer wines that are appealing in their early years, before reaching their full maturity over time.
Cellar
secrets
A new score is played
with each vintage
Harvest
To ensure optimal quality, the harvest is carried out by hand, with rigorous grape selection. Careful monitoring of ripeness makes it possible to intervene at the ideal moment in each plot, and the immediate proximity of the vineyard ensures that the grapes arrive quickly at the vat room, preserving their freshness and aromas. The grapes are then vinified in separate batches according to their origin and characteristics, contributing to the final blend.
White wine
vinification
It relies on a particularly delicate and precise process, from manual sorting to slow pressing under inert gas, in order to preserve the aromatic finesse and freshness of the juices. Fermentations, carefully conducted in tanks and then in barrels depending on the plot of origin, allow the full purity and expression of the fruit to be maintained.
Red wine
vinification
Red wine
vinification
This is a longer process than for white wines, requiring constant attention and great patience. Accompanied by regular pump-overs, each stage of maceration is carried out with precision to gradually extract color, tannins, and structure, before aging in barrels refines the wine’s identity. Our wines are aged in French oak barrels before being blended and bottled at the estate. They can then find their place in your cellar and accompany your meals.
