A traditional and modern vineyard
The wines from Ormes de Pez are made with the same care and attention as those from Château Lynch-Bages (Grand Cru classé de Pauillac).
Vineyard manager Rafaël Destruhaut-Balladu, prioritises integrated methods of agriculture which include the use of neutral products for the environment, optimised plant-health control and fallow periods for soil rest. Grapes are harvested by hand.
Vinification takes place at the domaine under the responsibility of Daniel Llose and Nicolas Labenne. Grapes are divided into temperature-controlled stainless steel vats. Alcoholic fermentation and maceration last for around 20 days during which progressive cycles of 'rack and return' and pumping over are carried out. This traditional winemaking method prioritises a gentle extraction of colours and tannins. The wine is then aged for around 15 months in French oak barrels, 45% of which are new oak.
Innovative winemaking techniques
Our technicians are constantly developing innovative methods that allow the vineyards to be handled in the most precise and efficient way. Satellite photography has been used since 2010 in order to identify homogenous intra-parcel areas. The technicians are also actively involved in the development of new tractors and are working in close collaboration with the manufacturer.
Lastly, the 'massal selection' program allows them to preserve the vineyard's genetic heritage and formulate vine schemes based on historical plantings at Ormes de Pez.