Making red wine

After harvesting, the grapes are taken by tractor to the reception area where they are sorted and destemmed. The first stage is cold maceration. This takes place in stainless steel vats. Keeping the harvest at a low temperature delays the start of alcoholic fermentation, which extends the contact time between the must and the solid part (skins and seeds) of the grape, allowing more primary aromas to be extracted.

Temperature control is necessary throughout fermentation. A difference of two or three degrees Celsius has a major impact on the final quality of the wine. At Château Escot, the temperature is always around 28°C. This suits the precisely selected yeasts used. In this way, their activity not only concentrates on transforming the sugars, but also releases the aromatic substances in the grapes.

At lower temperatures, the yeasts stop working and above 30 degrees, they die. The alcohol content of the wine increases and the yeast weakens. take advantage of this. They are more resistant to alcohol, dominate the yeast activity and reduce the sensory expression of the wine.

From the 2019 vintage, part of the Château Escot harvest is fermented in new 500-litre oak barrels. This extracts delicate tannins and adds structure to the wine, enriching its colour and the intensity of its aromas. Similarly, the sensory expression of the part of the wine matured in oak barrels (225 litres) after fermentation changes. On the other hand, the wine matured in stainless steel vats is characterised by its freshness and richness of fruit.

Each of the three cuvées produced in this way has its own unique character, but they all share the same objective: to offer those who taste them a delicious and magical experience.