CHATEAU DE LAMARQUE

		Before fermentation, some of the juice is run off from each vat (10 to 15%) in order to obtain a better concentration of liquids and solids. This juice is vinified separately and then used for the production of a rosé called “Noblesse Oblige”. Each variety is fermented separately and vatting usually lasts twenty-one days (with extremely precise temperature control and submerged cap).
		After very strict quality selection, the decision is made as to which vats Jacques Boissenot and Pierre-Gilles Gromand Brunet d’Evry will use in the assembly of the year’s Château de Lamarque. A second selection, with a part of the young vineyard, is used for the “D  de Lamarque.”

The entire production is put into barrels made from Allier oak for ageing until bottling fourteen to sixteen months after the harvest.
During the first three months’ ageing, before the bung is turned to the side, the barrels are topped up twice a week.
Racking takes place every three months from barrel to barrel by gravity.
The percentage of new barrels will vary according to the individual personality of each vintage. Usually, it is one-third new, one-third of one-year-old barrels and one-third of two-year-old barrels.