Know-how make – Boutique officielle du Château Lagrézette

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A vision Patience and requirement

Know-how make

Hand harvest  

To express its character, Malbec requires a thousand and one attentions. Fearing too humid microclimates, the rows and branches of the vines must be well ventilated: the rows are space and the leaves are leafed by hand. Likewise, the skin of the Malbec grape, very fine, requires a delicate and sometimes late manual harvest (around October 10). At Château Lagrézette all the harvests are done by hand. For white wines and rosés, they take place at night or very early in the morning in order to keep the freshness of the grapes and protect them from oxidation. For the reds, the harvest takes place during the day around mid-October

The winery : tradition and modernity 

Away from noise and any parasitic vibrations, sheltered from daylight, cold and heat, the underground cellar is the ideal setting for the wine to mature there in complete serenity. Built in 1992, renovated in 2011, impressive with perfection, it has state-of-the-art equipment that allows the most elaborate winemaking practices to bring out the elegance and refinement of the wines while respecting the environment. The architecture is sober and majestic, its cleanliness legendary, and thousands of visitors are impressed by its perspective. 

A technological challenge

A real challenge to creativity and the most advanced technologies, the Château Lagrézette cellar is 55 meters long and 19 meters deep. Its design and construction took two years to complete. To complete the work, an impressive 150-meter underground tunnel links the cellar to the castle cellar. In order to ensure perfect respect for the integrity of the grape and the wine from the harvest to the bottling, this unique and original installation, composed of 3 levels, like so many stages of vinification, allows a know-how make it sophisticated, out of sheer gravity

Discover our vinification process

Level 3

The grapes, harvested by hand, are also sorted manually, destemmed and crushed. A system of wagons drops the grapes directly into the vats located on level 2 in order to preserve all their organoleptic qualities..

Level 2

Constant attention. Each stainless steel vat and each oak cask welcome the wine of a specific terroir in order to preserve its authenticity. The technological device allows "thermoregulation", in other words temperature control and punching down of the must during alcoholic fermentation and maceration.

Level 2

The ultimate step. The temperature and hygrometry are naturally constant and ideal in order to promote the maturation of the wines. These age nobly in new oak barrels before being assembled by the illustrious oenologist Michel Rolland and the cellar master of Château Cédric Blanc, under the watchful eye of Alain Dominique Perrin.