Château BAROUILLET

Vinification is done in the continuity of the work in the vineyard, respecting the raw material as much as possible: pneumatic press and indigenous yeasts. The only input that Vincent allows himself is SO2, but always in homeopathic doses. As in the vineyard, château adapts to each wine according to its terroir, its vintage and its destiny.
The maturing process is considered according to the type of wine desired. It can be carried out in concrete or stainless steel vats or in barrels, or even in amphoras. Very few new barrels are used so as not to disguise the wines and to let all the work done upstream express itself. The interest of maturing lies more in the gentle and natural micro-oxygenation of the wine than in the aromatisation. Between appellations (Bergerac, Monbazillac, Pecharmant) and Vin de France, the wines of Château Barouillet are good for the region and our taste buds, you can't help but notice this very good value for money! The revival of the Bergeracois is here!