Our grapes are harvested manually then they are carefully transported to the wine cellar.
The pneumatic press is filled by gravity, so grapes are not crushed. The fermentation naturally takes place in an underground vat, for about one month. After the ageing begins.
We practise « batonnage » (stirring of the lies).
The batonnage gives a great aromatic complexity and gustatory richness to this wine.
The Château Thébaud passes 30 months on the lees before the bottling.
This Cru has a great ageing potential.