A family expertise serving Château Mauvesin Barton
From harvest to barrel ageing, the key word is Quality
During harvest time at Château Mauvesin Barton, the selected grapes are brought into the vinification cellar for the fermentation and maceration phase. With a surface area of 630m2, it comprises 24 temperature-controlled stainless steel vats of different volumes. This means each plot can be vinified separately, allowing greater freedom and precision when choices are made for blending. This vat room has also been equipped with an upper floor to enable reception and manipulation of the harvest by gravity, again to improve quality.
When the maceration is finished, the wine will be transferred to French oak barrels for the ageing process : one third in new barrels made by three different cooperages, one third in barrels having already aged one vintage, and one third in used barrels coming from Château Léoville Barton, Second Classified Growth, also owned by the Barton family.
The barrel ageing lasts between 12 and 15 months. The barrels are placed in the two ageing cellars at Château Mauvesin Barton. The first cellar is the result of the restoration of the previous vat room, now a spacious area made of stone and wood. The second ageing cellar was constructed on the site of the historic cellar and is around 50 metres long, allowing it to house up to 500 barrels on a bed of gravel designed to regulate humidity.
The wine of Château Mauvesin Barton is made with all the expertise of Mélanie Sartorius and Bruno Petit along with the collaboration of consultant oenologist, Éric Boissenot.
Bottling takes place on the property.