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The Raby Saugeon vineyards produce wine from 26 hectares of Saint Emilion Grand Cru located in the communes of Saint Emilion and Vignonet (under the Saint Emilion jurisdiction) and 11 hectares of Superior Bordeaux located on the border of the same jurisdiction, in the commune of Sainte Terre. |
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Many precautions have to be taken during pruning, fertilisation of the soil and all activities carried out in the vineyard. |
| Quality and quantity are not synonymous concepts in the wine industry. The wine conversion process takes place in wine storehouses by first fermenting the harvested grapes for a few days. The young wine is then left to macerate with the grape pulp as this is what provides it with its colour. A few weeks later we empty out the vats in which fermentation took place. We start by gathering the first pressings which are fine and aromatic, followed by the press wine which is obtained by pressing the matter which was left to macerate in the wine. The pressed wine is very tannic and coarse. The combination of these two wines produce a wine with a balanced aroma and tannic content.. The wine is then fermented a second time: malolactic fermentation is the transformation of the malic acid to lactic acid. The wines are then placed in oak casks, for optimal aging. |
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| Wine making at the RABY SAUGEON vineyards is carried out according to a well structured procedure which is adapted to suite each parcel of land. Wine is made in 21st century storehouses using the most modern of techniques. |
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Vignobles
Raby-Saugeon SA - Owner-Harvester
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