Being a winemaker from father to son is not so much a profession as it is a vocation.  To watch the grape ripen, make the right selection, pick it, press it - all the way to the final tasting: these are the secrets that have been passed on since time immemorial.  Our wine makers have agreed to lift a corner of the veil...

 



The vines must be prepared early each year and merit special attention. Each stage requires meticulous work, and traditional skills.
The first element for controlling production to come: winter pruning, followed by trimming that suppresses excess shoots in the spring. All the different varieties and zones undergo a maturity test which defines optimum maturity according to the quality desired and distributes the results of the harvest to the three main vinification centres at the Cellars:Labastide de Lévis, Cunac and Souel.
Since 1989, a plot by plot selection has chosen 250 to 300 plots of land for production of our high-end wines, representing some 10 to 15% by volume of wine produced by the Cellars.

 

  
De la maîtrise des rendements au contôle de maturité
 
The quality of our wines depends on the alcohol content, but also on sanitary inspection of the grapes. A compliance commission visits selected parcels of land and accepts or refuses selections based on the detailed records provided.
 Vignes

A chaque cépage sa vinification

Chais de la Cave de Labastide De Lévis

Picking grapes by hand optimises the quality of our high-end wines, the Primeurs, sweet wines and
sparkling wines. Vinification techniques are different for red and white wines:

"High-end" red wines are vinified in the traditional manner : after removal of leaves and branches, the
raisins are put in a vat. There then begins a maceration lasting up to 20 days, which allows the wine
to gain structure in aroma, content, and tannins. After a manual decantation, wines from the initial
and second pressing are stored apart. They are then recombined after tasting.

" With white wines, the grapes are crushed and sent to the press. The juice produced is saved for a separate fermentation. After 48 hours of cold decantation (separation of solid particles) at 10°C, the juice is fermented at 18°C to develop aroma. Finally, the wines are clarified and tasted before the final


•For the Gaillac AOC Perlé : the majority of Gaillac Perlé vintages issues from vineyards on the right bank of the Tarn and the Cordes limestone plateau.
The juice extracted from pressing is cold-decanted before the low-temperature fermentation phase.
After a slow fermentation, the wine is clarified and kept on its lie at a low temperature 8 to 10°) in full vats.
In this way the gas naturally formed during fermentation (CO2) is conserved, dissolved naturally in the wine until it is bottled.
When the bottle is uncorked, it is tat gas that creates the tiny bubbles characteristic Gaillac Perlé.

•To make Gaillac Rosé, we use a method called "la saignée". After several hours of maceration, the vat is drained to prepare for a low-temperature fermentation. This method gives our rosés a good depth as well as a clear colour.

•Gaillac Doux is obtained from overripe grapes left on the vine. Several passes are made to ensure that only the ripest grapes are picked.
Strict rules govern the vinification of a Gaillac Doux, which must have at least a 14° alcohol content.
Juice is extracted through slow pneumatic pressure, followed by lowering the temperature and a thorough removal of stems and leaves.
Fermentation takes place partly in barrels. Ageing and storage of Gaillac Doux similarly takes place partially in vats and in barrels.

•The traditional Gaillac method (sparkling wine) is characterised by the use of local grape varieties.
Unlike other methods, the natural carbonation is obtained from the sugars in the grape, without the addition of alcohol.
Fermentation (and carbonation) takes place in the bottle. It lasts about 3 months. Fermentation is stopped by lowering the temperature of the wine in a cold room. Wines are always kept on their lies for at least 9 months before removing the deposit.

 
Come see our cellars !
Alone or in a group, we offer you the chance to visit our Cellars
  Cave de Labastide de Lévis -BP 12 - F - 81150 MARSSAC-SUR-TARN
Tel : 00 33 5 63 53 73 73 - Fax : 00 33 5 63 53 73 74
info-english@cave-labastide.com