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Curves to chart how
fermentation progresses. Temperature is on and the other might be sugar contents |
A map showing how
different grape varieties are planted in the vineyard |
M Chatonnet explaining
how mechanical harvesting works |
A barrique with
fermenting wine. First you use the glass stopper to cover the bung hole
and when the wine is no longer fermenting you put in the silicone stopper |
Britt Karlsson |
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An interesting and
traditional technique: at the bottom of the fermenting vat (just in front of the
exit valve) you put a bunch of branches. This prevents the solid matter
from clogging the hole (that you can see in the door) - a very simple and
effective filter |
Mme Chatonnet |
Getting ready for
the tasting |
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Is it corked?
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How has it
developed? |
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A luncheon with a
selection of Chateau Haut-Chaigneau and the cuvée
prestige Chateau la Sergue |
Red wine to foie
gras works too |
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The reception area
has a view over the roses and over the vineyard |
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International
visitors are welcomed |
This is how it
looks when a mechanical harvester has passed: all the grapes are gone but the
stems are left. No need for de-stemming later |
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An old vine (pied
de vigne). Could it be 40 years? |
M et Mme Chatonnet |
A very old map of
the railway network in Bordeaux |
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En français
