For more than a century, traditions are perpetuated and handed down from generation to generation, at the Château Saint Christoly. Thus, the HERAUD family has learned to conscientiously ensure the evolution of its crop to develop its best wine.

The wine-making processes: They are followed closely by the owners, helped by their oenologist (Eric Boissenot).

Raising: Carried out on each vat two to three times a day, for better extraction of tannins, during alcoholic fermentation. Unballasting: One per vat, during alcoholic fermentation.

Pressing: traditional: to get the pressed wine (10% of production approximately). With a vertical press.

Maturing: during 12 months in oak barrels. (As from the end of the malolactic fermentation). The cellar contains about 400 barrels. One hundred of those barrels are replaced each year (25% approximately).

Bottling: Solely by us at the Castle, for about 180,000 bottles per year.

Second wine: Château La Rose Saint Bonnet.