THE VINEYARD
The vineyard of Château Alverne (3.6 ha) is split between the clay-limestone plateau of Saint-Émilion and the southern clay-sandy part of Graves.
Château Alverne is fully representative of the exceptional terroir of the Saint-Émilion Grand Cru appellation (2.5 ha). The best-suited plots for the Sauvignon Blanc and Sauvignon Gris grape varieties have been reserved for the Blanc d’Alverne (1.1 ha).
Château Alverne is a wine made from three grape varieties: Merlot (76%), Cabernet Sauvignon (14%), Cabernet Franc (10%).
Blanc d’Alverne is a wine made from two grape varieties: Sauvignon Blanc (66%) and Sauvignon Gris (34%).
The average age of the vines is 20 years. This allows for a balance of strength and structure with elegance and fruitiness. This complex blend is at the heart of our pursuit of excellence.
All viticultural practices, conducted under the Saint-Émilion Grand Cru appellation and in the High Environmental Value (HEV) framework, aim to achieve optimal grape maturity while respecting the terroir and the vintage.
The quest for optimal phenolic maturity forms the foundation of our work in the vineyard. Finally, the harvest and sorting are meticulously carried out by hand.
VINIFICATION
While the work in the vineyard, with its soils and ecosystem balance, is essential for expressing the terroir of Château Alverne and producing great wines, the pursuit of excellence must also be reflected in the winemaking stages (fermentation and aging).
Maturation (Red Wine)
The wine is then aged in new barrels (Radoux Blend) for 18 to 22 months. This high-quality choice aims to both enhance the fruit and obtain silky tannins through the migration of oxygen through uniformly-grained oak. Thus, the aging process contributes to the wine’s complexity while maintaining our ambition to create a wine that is balanced in every way and respectful of both the vintage and the terroir.
The fermentation cellar of Château Alverne, consisting of thermoregulated concrete vats, is organized to optimize alcoholic fermentation, allowing the personality of the vineyard and its terroir to fully express themselves.
Maturation (White Wine)
The clarification of the must (débourbage) takes place in thermoregulated vats. The alcoholic fermentation is entirely carried out in our new barrels specially designed for aging white wine (aging for 6 to 12 months). The malolactic fermentation (transformation of malic acid into lactic acid) is also done in barrels. This process ensures the optimal balance needed for the creation of a white wine suitable for aging.
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SAINT EMILION GRAND CRU
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