September has arrived. We have to prepare the harvest. This period is the culmination of a year's work. The first analyses of the grapes allow us to determine the best time for harvesting, depending on each grape variety.
With our consulting oenologist, Eric Boissenot, we visit the entire estate, plot by plot to taste the berries and consolidate the results of analysis by a human taste. It is after this census work that the harvest planning begins to see the light of day.
Once at the winery, the destemmed grapes are meticulously sorted in order to select the best berries. The wine making in vats is carried out by plot and by grape variety, by associating the soils of homogeneous qualities.
The vinification process
Château Sénéjac practices a vinification method traditionally made in thermoregulated stainless steel vats in order to control temperatures during alcoholic fermentation.
Very little interventionist during fermentation, we respect our grapes with a gentle and controlled extraction during 20 to 30 days of vatting depending on the vintage to obtain a dense color, delicate tannins and complex aromas.
Malolactic fermentation takes place in the following days to increase the suppleness of our wines and make them even more pleasant.
Assembly and breeding
At the very beginning of winter, we carry out the assembly tasting. The best wines of the year are selected to produce the new vintage.
This blend will then be aged in carefully selected French oak barrels. After 12 to 14 months of ageing in wood (30% of which in new barrels), the wine is bottled.
After a rest period, the bottles are shipped to the four corners of the world. All you have to do is taste it and enjoy it!