Identity card of the wineyard

Château La Vaisinerie is located on Puisseguin hills, at 6 miles from Saint-Emilion.
Château La Vaisinerie produces Puisseguin Saint-Emilion red wines, with 91% of Merlot and 9% of Cabernet Franc. The average age of the vineyard is 35 years old.

The appellation « Puisseguin-Saint-Emilion » is said “satellite” of Saint-Emilion. This appellation covers 730 ha. The clay and limestone soil, similar to Saint-Emilion, enables a good water supply for the vine, perfect in case of drought.

The property goes on a verdant space of 25 hectares, on which the vines meet several trees, hedges and a pond. The responsible farming practices on our vineyard of 13 ha favour the blossoming of local biodiversity, real preoccupation on the property. Birdhouses have been install.

Le Quercus du Château  La Vaisinerie

Appellation Puisseguin Saint-Emilion Contrôlée

Millésime 2015 : Médaille d’Or Concours des Féminalise à Beaune (21) le 16 avril 2015, Quercus monde : sélection BRUXELLES

Château La Vaisinerie

Appellation Puisseguin Saint-Emilion Contrôlée
Dussert-Gerbert ranking : 1st great wine ranked with 5 stars

Millésime 2015 : Médaille d’Or Concours des Féminalise à Beaune (21) le 16 avril 2015

Thourough harvest

Harvest is done mechanically and brought with care to vinification cellar in small inox tubs. It is selected on a succession of modern vibrant tables. Best part of the grapes are put into cellar tanks for a first cold maceration.

The vinification cellar

This Building is the counterpart of the casks cellar, they are both on each side of the main house. With a regulated temperature and concrete tanks, the management of every vinification step is very precise and avoid hermal shocks. Greatest domains in Bordeaux region are coming back to concrete material for that reason. Our wine is of course bottled in the domain.

The production of Château la Vaisinerie is grown in French oak casks for 12 to 14 months.

Close-up on sustainable wine-growing :

Sustainable wine-growing?
What is this ?

According to French Law, it “corresponds to global process and farming management that aim, beyond regulation constraints, to reinforce positive effect of agricultural practices on the environment while reducing its negative effects. […]

Beyond food safety, which is a must for any production, sustainable production methods can facilitate mastering of health risks an contribute to a better animal welfare. It also contributes to improve working conditions.

Why treating vine, and how ?

Vine needs constant care and protection ; various vine deceases like Phylloxera have barely wiped out wine growing from entire regions in 19th century in France.

A sustainable struggle consists in “interventions triggered after an estimation of real risks in a plot, appropriate surveillance methods, with tolerance and intervention limits, choosing treatments based on their environmental impact in terms of active material, quantity, application period, respect of natural ennemies”.

At La Vaisinerie domain, what do we do for environment and health? 

Concretely, we are implementing precise observation tools in plots to permanently estimate vine needs, in order to minimize treatments instead of treating systematically? We have planted several kilometers of hedgerows which allow to segment plots et absorb streaming products, and we are using domain’s resources in water with a small lake.

Hence this is not organic agriculture, but we are permanently choosing the smallest environmental impact with the best possible treatments in frequency, quantity and quality, while guarantying vine heatlth and wine quality.