Traditional winemaking and meticulous selection
Wines are fermented in barrels. The yields are sorted and each parcel is identified and isolated in a batch of barrels, in order to judge whether or not it can be used in the fine wines after fermentation. Several tastings from each barrel are then performed in order to ensure a rigorous selection for the fine wine.
The cellars are located in the heart of the Château Rieussec vineyard at Fargues. Each vintage ages in oak barrels produced mostly at DBR’s cooperage. Half of them are renewed every year. The length of ageing in barrels varies from 16 to 26 months, during which the wines are periodically decanted. The wines are bottled at the Château. The production of Château Rieussec, Carmes de Rieussec and Château de Cosse varies a great deal depending on the vintage, but on average it is 10,000 cases per year.