Vinification

Vinification Malartic-Lagravière
Vinification Malartic-Lagravière

Vinification

Respect for traditions and modern techniques

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Designed with architect Bernard Mazières in 1998, the winery was one of the first to adopt a grape transport system entirely by gravity: after manual harvests and double sorting on vibrating tables, grapes are transported to the vats and then to the barrels only by gravity.

The vat room is also highly innovative.
Its octagonal layout houses 20 stainless steel vats and 10 wooden ones, all conical and temperature-controlled. Being small, each one can accommodate the fruit from specific plots for individual vinification.

Vinification Malartic-Lagravière
Vinification Malartic-Lagravière
Vinification Malartic-Lagravière

Ageing

Every vintage presents a new challenge to create high quality wines that will improve with age.

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After blending, the wine is left to age in a 1200-barrel capacity air-conditioned cellar with controlled humidity levels. 25 to 35% of the barrels are replaced every year with new ones from the best coopers.

A smaller 200-barrel capacity cellar is reserved for the white wines.

The tasting room is located between the two cellars and it is here, with the greatest of care, that the blending is carried out. With the advice of oenologist Michel Rolland, the owners and the cellar master create a blend that will give appropriate structure to the complexity and elegance that characterizes the wines of Malartic-Lagravière, thereby producing wines with a potential to age.

Vinification Malartic-Lagravière