Chateau Grand Bert Montagne Saint-Emilion 2020

The harvest is carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. They practice a pre-fermentation cold maceration of 72 hours in order to extract aromas and a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.

Aging / Wine Blending : The aging takes 15 months on average. It is carried out in uncoated cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.