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THE
VINEYARD
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Created
as early as the 15th century*, the vineyard of the domaine
has been replanted and is perfectly kept. Established on the
second and third terraces of the Lot, on a clayey limestone
and siliceous soil, it extends over an area of more than 60
hectares, and is planted with Malbec (77 %), Merlot (21 %),
and Tannat (2 %) -three grape varieties that combine to give
to the wines of Lagrezette their character and authenticity.
The vines are managed with the greatest care, with the leaf-pulling
and green pruning being done by hand. This ensures the production
of top-quality grapes, which are harvested and sorted-out
manually, to give the greatest wines.
*At Lagrezette, we are in possession of documents relating
to records of harvests for the year 1503.
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THE WINE
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Wine
is a living material and its production requires a special
know-how: in particular, one has to adapt to the unique
character of each vintage. It is with this in mind that
Alain Dominique Perrin and Michel Rolland, a French oenologist
of great international renown, whole-heartedly devote their
talent and energy to the service of the vineyard and the
wine. Produced by traditional methods (prolonged maceration,
sustained temperature control, regular pumping-overs and
punching-downs, malolactic fermentation and ageing in new
oak barrels), the wines of Lagrezette fully illustrate the
revival of the appellation. Le Pigeonnier, the Cuvee Dame
Honneur and the Chateau Lagrezette are the best examples
of this renaissance. Served at room temperature (between
16 and 18 ĄC) and eventually decanted, they perfectly match
game, meats, foie gras, poultry, cooked pork meats, or cheese.
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THE WINERY
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55 meters long and 19 meters deep underground cellars of the
Domaine de Lagrezette were devised with a view to both favor
the quality of the wine and preserve the environment. Situated
at the foot of the chateau, this sophisticated and unique-in-its-design
winemaking facility allows a non-interventionist vinification
process in the sense that its setting on three floors permits
easy transfer from one level to another by gravity. The handpicked
grapes are sorted manually, de-stemmed, and crushed at level
3. Level 2 is fitted with small temperature-controlled stainless
steel vats for alcoholic fermentation, that allow the separate
vinification of each parcel. It also houses a 75 hl oak vat
dedicated to the production of the luxury-cuvee Le Pigeonnier.
Level 1, which offers ideal and naturally constant conditions
of temperature and hygrometry, is the place where the wines
are left to mature in new oak barrels. |
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