Throughout the year, our winemakers tend to the estate’s 40 hectares of vines. From cutting in November to harvesting in September, the entire team strives to produce the best grapes possible, in a choreography of tasks handed down from generation to generation.
In 2007, the vineyard was restructured over a period of several years to optimise the life cycle of each vine and express the full aromatic potential of this great terroir. Sustainable vineyard operations complement the natural richness of the soil.
Green fertilisers are planted each year for a more floral vineyard in greater harmony with the environment, thus promoting biodiversity.
HEV certification means that all our winegrowing practices preserve the natural ecosystem and reduce environmental pressure (through soil, water and biodiversity, etc.), as much as possible. HEV 3 is the highest level of environmental certification granted to agricultural estates.
The harvest of the year’s fruit is a much-awaited moment and intense period during which the team’s final efforts are focused on picking the grapes that will make the new vintage. This joyous occasion is sometimes a source of stress. Every year, the grapes are carefully sorted, first in the vineyard, then in the cellar using optical sorting, and finally on a manual sorting table. Quality is the goal in everything we do.
The Grandeur Of A Profession Is Above All, Uniting Men.Antoine De Saint-Exupéry, Author
In 2020, Château Laffitte Carcasset decided to create a tailor-made, state-of-the-art vat room, designed by architect Olivier Chadebost. The first of its kind, it features stainless-steel truncated and inverted-truncated cone-shaped vats with concrete pyramid-shaped and inverted pyramid-shaped vats.
Our 28 temperature-controlled 80-150 hectolitre vats enable plot-by-plot fermentation which faithfully reflects the Château Laffitte Carcasset terroir. Better controlled, more precise extraction is calibrated for each grape variety based on the size of the berries and thickness of the grape skins. This high-tech system ensures bespoke fermentation.
The estate’s wines are aged in its historical cellar in the mezzanine of the manor house. Used as early as the 18th century, the naturally cool space already provided perfect winemaking conditions. It was restored in 2020 and a second cellar was added that now houses the estate’s 450 barrels.
Ten years ago, the estate began using clay amphorae to add brilliance and freshness to the wine.
They currently represent around 5% of the final blend.
