A very well-kept work of grounds, a rigorous size of the vineyard and the green grape harvests allow a control of the yields (40 hl / ha) and a maturity optimum of grapes. Harvested manually, sorted out and severely selected on the vine stock then transported in trays of small volume (for the respect for berries, grapes are again sorted out manually upon their arrival in the cuvier on a vibrating table of sorting. They are then converted into wine in stainless tanks thermo regulated at low temperature, what allows a soft extraction and a maceration. The vatting lasts 3 in 4 weeks according to the vintage wines(years). The wine is then placed in barrels of French oaks (forest of Allier) among which 30 % is every year renewed. The breeding can last between 12 and 14 months.
The revelation of this soil gives wines fat and of an unequalled depth; tannins are silky, the term "vintage wine" takes here all its meaning, and its balance is good its first quality. At the instigation of the manager Franck Duprat and of the wuinemaker Eric Boissenot, we look for in every assembly to respect the vintage wine (year) but also to preserve the character of Tour de Pez. Château Tour de Pez chases the biggest with silky tannins and very good length in mouth. The nose is often powerful and fruity. As for the fleshy and velvety mouth, endowed with elegant tannins, she(it) reveals persistent aromas. Of approach and fast pleasure just like benefiting from a potential of important guard, Château Tour de Pez corresponds to the expectations of numerous consumers.