Château Giscours Margaux(2005)

fermentation has finished.
Each vat is tasted on a daily basis so that this phase achieves optimum results. When the moment is judged right, the wine is run off to separate it from the skins. This operation is called the ECOULAGE.

The new wine will then go through a natural, secondary fermentation, which is called the malo-lactic fermentation, which transforms the wine’s malic acids into lactic acids.

After this fermentation, the wine is racked into French oak barrels for 16 to 18 months ageing. The oak barrel is an essential element, since it allows an exchange, through the pores of the wood, of the outside air with the wine. The oak imparts its own tannins and brings about a balance of the complex tannins-anthocyanins, which stabilises the wine over time.

Right throughout the ageing process, the wine is tasted regularly and meticulously so as to achieve a perfect homogeneity between the different batches for the final blending.

Other operations are also carried out , such as racking every three months with the help of the traditional candle to detect the change from clear wine to cloudy and thus separate the wine from its lees. Lastly, to clarify the wine one last time before bottling, fining with egg white is done.

After a final blending, the wine rests quietly in our cellars before it is bottled at the château during June. The long process of bottle ageing can then begin…    (hide)