Vignobles de larose


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Harvest  Entirely manual with grapes sorted on the vine and twice sorted at the cellar (before and after destemming)

Cold pre-fermentation maceration  of the entire harvest allows fruit aromas to fully develop and a slow extraction of phenols.  This gives a wine with richness and structure whilst remaining supple.

Alcoholic fermentation takes place in temperature controlled stainless steel tanks.  The post fermentation maceration varies between 3 and 4 weeks depending on the grape variety and the vintage.

Running Off and Pressing of the grape pulp. The press wine obtained is run off and selected by tasting.

Malolactic fermentation takes place in the vats after running off, at the end of the process.

Ageing   entirely in new French oak barrels (from the Nièvre and the Allier) for 18 months.

Blending is carried out of lots from different parcels after a short barrel ageing.

Light Fining removes final impurities, increases colour brilliance and smooths the tannins on the final palate.

Château Bottling we use premier quality natural cork, sourced in the best Portuguese forests for which a perfect traceability is assured.

Production 17 000 bottles

cuvier Arcins 2014

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