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A KNOW-HOW IN THE SERVICE OF PRESTIGIOUS TERROIRS

A home-made work, in the respect for soils and authenticity of the characters

VIGNOBLES PIERRE-EMMANUEL JANOUEIX

  M o n t a g n e - S a i n t - E m i l i o n   -   P o m e r o l   -   S a i n t - E m i l i o n   G r a n d   C r u

OUR PHILOSOPHY

The small size of our exploitation allows to manually realize a maximum of tasks and to perpatuate a home-made quality method.


In the vineyard

We realized an in-depth study of our soils and sub-soils to optimize our plantations and our work in the vineyard. Certain vines were pulled up to transplant better-adapted vines from a local selection.


To obtain an optimal maturity, we realize the most rigorous works : thinning-out of leaves, decompression and green harvests.


The natural grass growing contributes to the biodiversity into the plots.



The harvests

The date of grape harvest of every plot is chosen after grape analysis in laboratory, tasting and control of the sanitary state with the oenologists. The manual grape harvest is transported in small tubs, not to be pressed down and to avoid the oxidation.

All the grape harvest is selected by hand, de-stemmed, and slightly crushed before going into tank.



In the cellar

Our two cellars, one located in Pomerol, the second in Montagne, were completely renewed and equipped in thermoregulation in order to optimize the quality of our wines and express at best the personality of our soils.


In wine making, all the pumping-over, the releases and punching of the cap are hand-made. The intensity of the wine making and the choice to realize the tasks depend on the daily tasting.


The use, as long as possible, of indigenous yeasts, naturally present on the grape skin, helps to keep in our wines the quality and the typicity of our terroirs.


According to the wine and vintage characteristics, the ageing is made either in new barrels, one or two-wine-old barrels (barrels already used once or twice, which gives less oaked notes) or tanks. During this ageing, the regular controls allow to verify the needs of the wine, in particular in oxygen, to keep a maximum of fruity flavours.

A L C O H O L   A B U S E   I S   D E T R I M E N T A L   T O   Y O U R   H E A L T H ,   D R I N K   W I T H   M O D E R A T I O N .

Copyright Vignobles Pierre-Emmanuel Janoueix 2012