Our wines
Technical data
 
The red wines :22.5 hectares (56 acres)
60% Cabernet Sauvignon 5% Petit Verdot 35% Merlot Alcoholic fermentation at controlled temperatures of 25°C to 28°C in stainless steel vats. A ten-day post-fermentation period at 30°C before the wine is run off the skins. Aged for 12 months in 30% to 40% new barrels, depending on the vintage. Average annual production: Château Picque Caillou red: 60 000 to 80 000 bottlesLa Réserve de Picque Caillou red (our Second Wine): 20 000 to 30 000 bottles
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The white wines:3.25 hectares (8 acres)90% Sauvignon blanc 10% Sémillon Whole bunch pressing Settling of the juice Fermentation in barrel Ageing on the fine lees for 7 months with weekly bâtonnage 25% new barrels Average annual production:
Château Picque Caillou white: 7 000 to 10 000 bottlesLa Réserve de Picque Caillou white (our Second Wine): 3 000 to 5 000 bottles |