Château Boucarut

The miracle of wine thanks to our grapes and yeast. Together, they make wine.

 

We believe, like many winegrowers, that the quality of the wine depends first and foremost on the quality of the fruit.

 

Furthermore, since the vine can take root very deeply, it has the particularity of expressing itself differently, not only depending on the climate but also depending on the soil in which it sinks its roots.

 

We therefore seek to obtain wines that authentically reflects its soil, its climate and the vintage (the terroir). This means that any intervention in winegrowing must be thought out in this sense.

 

This also means that we seek to work without any oenological products or traumatic physical process. These techniques have the advantage of securing oenological processes from a quality perspective but have the disadvantage of standardizing the wines, or even significantly distorting them.

 

On the other hand, it is extremely perilous to obtain a naturally stable wine and the fermentation, aging and packaging/storage phases of the wine can give rise to aromas and tastes that we consider undesirable to the extent that they risk ultimately to become dominating and masking the uniqueness of the alchemy between the vine, the climate and the soil and thus giving rise to another form of standardization.

 

To achieve this balance, we harvest all our grapes by hand, we avoid the use of sulfites as much as possible and never use them before the end of fermentation (the dose is always factually indicated on our labeling), we favor fermentation by indigenous yeasts when the conditions seem right, we carry out rigorous analytical monitoring of our wines, and, finally, we do not fine or filter our wines.