The making of preuillac
Great wine begins with respect for the fruit, and care in every step that follows.
The harvest begins with Merlot, followed by Cabernet Franc, Cabernet Sauvignon, and finally Petit Verdot, each picked by hand at optimal ripeness. The grapes are carefully sorted before being transferred to the vats using gravity alone, without pumping or crushing. This gentle approach preserves the integrity of the fruit, minimizes oxidation, and allows each grape variety to express its natural character.
Where character takes place
Fermentation takes place in temperature-controlled oak tanks, with daily pump-overs to extract colour, tannins, and aromas from the grape skins. Temperatures are monitored twice daily throughout alcoholic fermentation, which typically lasts 10 to 12 days. This is followed by approximately 21 days of maceration at 26–28°C, allowing the wines to develop depth and structure before being transferred to barrels for aging.
The art of aging
Château Preuillac’s two aging cellars house up to 300 barrels, where 60–70% of our wines mature in French oak for 12 months. Working closely with skilled coopers, we carefully select fine-grained oak and tailored toasting techniques to soften tannins, preserve delicate fruit aromas, and bring balance and elegance to each vintage.
