Savoir Faire
When Benjamin Sichel took charge of wine-making operations
at Château d'Angludet in 1989, he set himself the task of optimising the vines'
natural balance. In Benjamin's view, the vines ought to be allowed to regulate themselves
naturally, without any assistance. The role of the grower is to provide the
means to foster this balance.
Consequently, in winter, severe pruning limits the potential production of each vine to eight bunches per plant, to produce 45 hectolitres per hectare.
The canopy surface area of 1.2 m² per plant and the introduction of managed grass cover, help to curb excessively vigorous growth , while manual leaf thinning provideoks better ventilation. Finally, green harvesting helps to regulate yields and ensure uniform veraison.
Planned management practices protects the environment and preserves the soil for future generations.
Consequently, in winter, severe pruning limits the potential production of each vine to eight bunches per plant, to produce 45 hectolitres per hectare.
The canopy surface area of 1.2 m² per plant and the introduction of managed grass cover, help to curb excessively vigorous growth , while manual leaf thinning provideoks better ventilation. Finally, green harvesting helps to regulate yields and ensure uniform veraison.
Planned management practices protects the environment and preserves the soil for future generations.
Harvesting is done by machine for more flexible picking
times, enabling the grapes to be harvested at any time of the day or night.
Once sorted, the grapes are vatted in concrete vats. The advantage of this
material is its excellent insulating properties, which is vital for unhurried
maceration.
The wine is aged in barrels for a period of 12 months. The wine is unfiltered so as to keep its phenolic components intact. Just prior to bottling, it is fined using egg white to ensure brilliance.
However, at Château d'Angludet more than anywhere else, we know that there is no single, lasting recipe: every year, we question current practices to be able to act in line with the meteorological conditions and the state of the vines.
The wine is aged in barrels for a period of 12 months. The wine is unfiltered so as to keep its phenolic components intact. Just prior to bottling, it is fined using egg white to ensure brilliance.
However, at Château d'Angludet more than anywhere else, we know that there is no single, lasting recipe: every year, we question current practices to be able to act in line with the meteorological conditions and the state of the vines.
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