Vineyards

Vineyards

At Château La Roberterie, all vineyards have been certified Organic Farming (Ecocert ®) since 2009. They are located on a plateau about 100 meters above the Dordogne River that have been and continue to be meticulously maintained to produce grapes of recognized superior quality.

The Juillac terroir is very comparable to the plateau of St. Émilion, including elevation, soil and sun exposure. Locally the area is known as “Le Petit St. Émilion”.

Explore the parcels of vineyards that make up Château La Roberterie and get a general feel for the quantities of each varietal.

The placement of each varietal was chosen based on the slope, elevation and overall terroir.

Harvest & Vinification

The use of chemicals especially the addition of sulfur dioxide are reduced to a minimum. Oenological practices are therefore constantly adapted, for the protection of the vintage, combining the action of cooling, inert gases, and bioprotection yeasts. Striving to exceed these objectives, the team of La Roberterie currently produces a wine without added sulfur.

The harvest is both manual and mechanical. In each case, special attention is focused on the sorting of the harvest, with the use of two different automated systems chosen according to the needs of the vintage.

Vinification of Red

Average Production

450 HL, 60,000 bottles

Appellation

Bordeaux Supérieur

Blend

Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec

Technical Data

Pre-fermentation cold maceration
Alcoholic fermentation 15 days at 26-28°C
Malolactic fermentation at 20-22°C, varying duration until complete
Post-fermentation maceration

Vinification of White

Average Production

45 HL, 6,000 bottles

Appellation

Bordeaux White

Blend

100% Sauvignon Blanc

Technical Data

Pellicular maceration before pressing and fermentation
Fermentation 7 to 10 days, starts at 12°C and gradually increases to 16-18°C
Short maturing (<6 months) in stainless steel tanks

Vinification of Rosé

Average Production

30 HL, 4,000 bottles

Appellation

Bordeaux Rosé

Blend

Depending on vintage: Malbec, Merlot, Cabernet Sauvignon

Technical Data

Produced by direct pressing
Fermentation 7 to 10 days, starts at 12°C and gradually increases to 16-18°C
Short maturing (<6 months) in stainless steel tanks

Stainless Steel Fermenters

Existing Cement Fermenters

Winery

New Stainless-Steel Wine Storage Tanks

Vinification

Cold / Warm Glycol Supply ensures the right temperature for the winemaking process.

Vinification

Caroline Fleur, Consultant Oenologist, joined the La Roberterie team in 2017.

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