CChâteau Carsin is known for its wide variety of wines. Winemaking is an interesting all-year process full of decision-making that concerns all the phases of winemaking from vineyard to bottle. In the process every detail is important and all changes can make a difference. From “Viticulture” you can read more about our climate and weather conditions as well as about our soils and geography.
At the moment, we have 9 different grape varieties in production; three whites and six reds. 18 hectares of vineyards are in production at the moment. From “Vineyards” you can read more information about our parcels and from “Grapes” you can read about our different grape varieties.
We pick all of our grapes by hand. For white and rosé wines the grapes are pressed without destemming, then settled in a cool temperature for 24-48 hours and then racked into thermo-controlled stainless steel tanks or 225l oak barrels. Most of Sauvignon Gris is fermented in barrels, most of the Semillon is fermented tanks and Sauvignon blanc is done in both ways. Rosé is fermented in tanks. After alcoholic fermentation, we continuously stir the lees in the bottom of the wine to prevent oxidation and achieve autolysis. Then the wines are clarified with bentonite and cross-flow filtered before bottling.
Red grapes are sorted two times; firstly in the vineyards, and then in the reception cellar before gentle crushing. They are fermented in both thermo-controlled stainless steel tanks and open-top vats. All the varieties and some parcels are fermented on their own, without mixing them with each other. The extraction is worked by pump-over with the bigger tanks and by punch downs or “pigeages” with the smaller tanks and open-top vats. When alcoholic fermentation is done, the wine is pressed; small lots are racked into barrels and bigger into tanks for the malolactic fermentation. Major part of our red wines are aged in oak barrels and some also in tanks for at least 12 months before clarification, filtering and bottling.
Liquoreux is always picked 2-4 times, which means that every time we only pick the best and most botrytised Semillon grapes. The grapes are pressed with a very gentle program, then the must is settled and racked into oak barrels for fermentation. The sweet wine is aged in barrel for at least 18 months before bottling.
In general, we prefer natural fermentations and only some of the white and sweet wines are fermented with commercial yeast strains. If necessary, we help the fermentation by adding nitrogen, but no enzymes, tannins or acids are added.