PROCESSES

Viticulture

The winegrowing estate comprises 13 hectares of vines, 4 hectares of poplars, and 2 hectares of woods. The vines are primarily planted in two south- and west-facing slopes with clay, clay-limestone, clay-siliceous and gravelly soils. This diverse terroir is conducive to the production of various blends characteristic of Château La Tuilière.

The grape varieties are representative of the Côtes de Bourg: 60% Merlot Noir, 35% Cabernet Sauvignon, and 5% Malbec. The estate intends to plant Cabernet Franc for even greater diversity. The vines are grown using sustainable viticulture and an agricultural engineer monitors ploughing, soil maintenance, and weed control. Treatments are therefore controlled and reduced to protect people and the environment.

Quality is maintained and is of prime importance, after increasing yields, thanks to leaf-thinning, green harvesting when necessary, and raising the height of vine posts to increase the leaf canopy. Vine density varies from plot to plot, ranging from 4,500 to 5,600 vines/ha, to control production quality and quantity. The average age of the vines varies from 25 - 30 years, the right balance between ‘too young’ and ‘already old’.

Winemaking

Three cuvées are produced:

Château La Tuilière Les Armoiries

Château La Tuilière "Tradition"

Château "Le Clos du Merle"

Two others will be included in the 2017 vintage:

Château La Tuilière "Édition Spéciale"

Château "Le Clos du Merle"

- rosé

They reflect a twofold objective: to move up-market and broaden the range.

Traditional fermentation: Fermentation is carried out in concrete vats, since their small capacity is particularly well-suited to fermenting grapes from individual plots. Each grape variety is machine harvested as it reaches optimum ripeness.

The semi-underground cellar (a distinguishing feature of this appellation) provides natural temperature regulation.

This system is rounded out by a set of modern vats. The must is macerated at cool temperatures for approximately 3 - 6 weeks before fermentation begins, with or without micro-oxygenation, according to the year and range.

The ‘Special Edition’ cuvée is fermented in new large wooden barrels, an ambitious process requiring a certain amount of expertise to produce a highly distinguished wine.

Ageing

"Les Armoiries" and "Tradition" are aged according to several methods, depending on the quality of the harvest, the vintage, and changes in consumer trends. The wines are aged for 3 years in barrels with different toasts from various coopers to suit the most traditional tastes.

However, the evolution in consumer trends has increasingly led to wines being aged in temperature-controlled vats, using oak with a constant, regular oxygen supply. This maintains the phenolic properties, wonderful tannin and light, complex structure characteristic of easy-drinking wines.

The entire process is closely monitored by an experienced winemaker who oversees the entire process through to the final blend.

This is the moment when we, as estate owners, have a final say in creating a wine which we hope you will enjoy!

Bottling takes place from November to June according to the cuvées and quantities produced.