Winemaking

Château Loudenne Médoc
Château Loudenne Médoc

Winemaking Style

Malolactic fermentation takes place in new French oak barrels as the aromas from the wood are much better accepted by the wine. This ancestral technique provides more roundness to the wine as well as silky tannins. 30% of the French oak barrels are renewed every year. Choosing different coopers adapted to the wine allows for aromatic complexity.

Winemaking notes for 2011 B de Loudenne:

This wine was aged in thermo-regulated stainless tanks and cement. Fermentation was three weeks with pumping over. Malolactic fermentation took place in stainless steel tanks, favoring smooth tannins and roundness of the wine.

Winemaking notes for 2009 Rouge:

Double Guyot system is used, as well as other pruning and specific treatments adapted to fight against diseases in order to use less chemicals — leaf-thinning, green harvesting and grape sorting. Vinification occurs in stainless steel and concrete vats lined with epoxy resin. Vatting time is about three weeks. Punching down of the cap and pumping over. Malolactic fermentation takes place in new French oak barrels as the aromas from the wood are much better accepted by the wine. This ancestral technique provides more roundness to the wine as well as silky tannins. 30% of the French oak barrels are renewed every year. Choosing different coopers adapted to the wine allows for aromatic complexity.

16 months in French oak barrels.

Winemaking notes for 2008 Rouge:

In stainless steel and concrete vats lined with epoxy resin. Vatting time is about three weeks. Punching down of the cap and pumping over. Malolactic fermentation takes place in new French oak barrels as the aromas from the wood are much better accepted by the wine. This ancestral technique provides more roundness to the wine as well as silky tannins. 30% of the French oak barrels are renewed every year. Choosing different coopers adapted to the wine allows for aromatic complexity.