Château Rollan de By
| Acreage : | 45 ha |
|---|---|
| Terroirs : | Clayey-chalky brows dating from the quaternary period |
| Density of planting : | 8 500 vine stocks / ha. |
| Average Vine Age : | 35 years old vines |
| Culture : | Rationalized cultivation policy using disc, thinning out leaves and green harvest. |
| Yield : | 50 hl/ha |
| Wine Harvest : | Handpicking, collecting in small crates and strict sorting and destemming at the cellar. Everything is done to protect the grapes until they reach the vat. |
| Vinification : | Before fermentation the grapes macerate for 3 days at 10°C (50°F). The wine is elaborated with particular care in stainless steel vats larger than higher (3.50 m x 1.50 m). The very large surface inside the vat and an accurate temperature control system (which allows us to vinify at a low temperature) gives a perfect extraction of colour and aromas. After the fermentation, the wine is kept in the vats for up to 3 weeks before it is heated up to 30gC (86gF) and put into oak barrels. This improves the extraction thus giving the wine more structure and complexity. The malolactic fermentation is achieved partly in new barrels (50%). Traditional egg white fining and no filtration. |
| Ageing : | Stirring of the lees in barrels for 3 months. 12 months in 100% new French oak barrels. |
| Landowner : | Jean GUYON |
| OEnology Consultant : | M. Ricardo COTARELLA - M. Alain RAYNAUD |