Always on the road to quality
An exceptional terroir
The term “lande” originates from the Celtic word “landa”, which means uncultivated and poor land where gorse and heather grow. This difficult land is, however, favorable to the vine, producing little grapes but of high quality.
In order to preserve this natural finesse during the vinification process, we work very flexibly on the delicate tannins. This environmentally friendly production approach is all the more important as we have moved to organic farming. This is just a thank you to the potential of our unique terroir.
In this spirit, we have committed ourselves to environmental initiatives such as the ISO 14001 standard for our environmental management system, the HVE 3 standard for high environmental value, and our conversion to organic farming.
The harvest is carried out at the optimal maturity to ensure fresh aromas and silky tannins, determined by regular tastings of the grapes from different plots. Black merlots are harvested first, followed by later-ripening Cabernet Francs and Sauvignons. Harvesting is done manually for young and old vines and mechanically for the rest of the estate using a Pellenc Optimum machine with on-board sorter for better responsiveness to the optimal maturity of the grapes.
We have two cellars for winemaking: one with thermoregulated cement vats for Merlots, another one with thermoregulated stainless steel vats for Cabernets. We choose cement vats for the Merlot harvested in hotter summer weather, and stainless steel vats for Cabernets harvested later in autumn. Each plot is vinified separately to express the uniqueness of its terroir. We use different extraction techniques to accompany the fruit, following to weekly tastings to adjust our approach. Some lots are fermented in barrels for malolactic fermentation, while others remain in vats.
The lots are aged separately in truncated wooden vats. Ageing is done in controlled conditions to let the fruit of the wine express itself.
Two monthly tastings are carried out before blending, which must reflect the DNA of the estate and terroir while expressing the vintage.
The wine is bottled in the late spring or early fall and stored in a air-conditioned space before being delivered two years after the harvest.
“We are keen to highlight the excellence of our terroir in the wines of Château Perron, made up mainly of poor sandy-gravelly soils, which guarantees the production of fine and elegant wines induced by silky tannins.”