~ Terres de Guennec - Bordeaux supérieur, Entre-Deux-Mers ~

THE DOMAIN, A FAMILY STORY

CHÂTEAU CASTENET AND CHÂTEAU VALADE

In 2010, after a few years of experience, Mylène and Guillaume launch their own productions by taking over the Château Castenet and Château Valade .

In 2016, the owners began to expand the cellar with improved storage facilities:
■ An underground stainless steel tank winery to confer a constant temperature all year round which allows a reduction in energy consumption.
■ An improvement of the oxygenation regulation and insulation systems
In 2020/2021:
■ Renovation of general buildings
■ Creation of new packaging
■ Creation of the “Terres de Guennec” domain name

VITICULTURE :
RESPECT FOR NATURE AND THE ENVIRONMENT

Since 2018, the estate has been HVE3 certified (High Environmental Value level 3-maximum level). This certification allows recognition of good environmental and health practices in the day-to-day management of farm inputs and discharges.
The goal is to produce healthier and quality wines.
In practice, everything is measured and calculated to avoid as many inputs as possible in our field: we only treat if necessary and at reduced doses with a privileged use of “bio-control” products that are less aggressive for humans and plants. . Everything is measured and calculated to avoid a maximum of discharges from our domain with recovery and filtration of all our contaminated water. The soiled packaging is sorted and recovered by specialized companies.

WORK IN THE VINEYARD

All seasonal work (except trimming) on the vines are by hand: pruning, folding, removing bad-vine, trellising.
All the work on the vineyard is mechanical. We work every other row with alternating rows every year.

WINE-HARVEST

From September, samples of the ripeness of the grapes are taken and analyzed in the laboratory.
At the same time, the tasting, directly on the plot, of the grape berries allows the results obtained by the laboratory to be interpreted tastefully.
Laboratory maturity (wine chemistry) is often obtained before taste maturity.
It is only once the taste (aromatic) maturity has been reached that the harvest is carried out.
The harvest is mechanical, very early in the morning to keep the temperatures cool.