Saint-Estèphe AOC “Le C De Calon Ségur” Troisième Vin (2021) - Château Calon Ségur

Winemaking methods used for Saint-Estèphe AOC “Le C De Calon Ségur” Troisième Vin

Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

Maceration for 18-21 days

Maceration for 18-21 days is a winemaking technique used mainly for red wines and some structured rosés. This extended process allows a complete extraction of colour, aromas and tannins from the skins, ensuring wines of great structure, complexity and ageing potential.

Co-inoculation of yeasts and bacteria

Co-inoculation with exogenous yeasts and bacteria is an advanced winemaking technique that allows alcoholic fermentation and malolactic fermentation to be managed at the same time. This method, widespread in particular for structured, complex red wines, ensures efficiency, microbiological control and greater aromatic expression. What is Co-inoculation? Co-inoculation involves the simultaneous introduction of selected yeasts, responsible for alcoholic fermentation, and exogenous lactic bacteria, which convert malic acid into lactic acid (malolactic fermentation). This process makes it possible to optimise time and resources, ensuring greater control over microbiological parameters. Advantages of Co-inoculation Microbiological control: Reduces the risk of contamination by unwanted micro-organisms. Time optimisation: The two fermentations take place in parallel, shortening the overall process. Aromatic balance: Encourages a harmonious flavour profile, with softer tannins and a reduction in aggressive acidity. Stages of the Process 1. Preparing the Must After the grapes are pressed, the must is transferred to the tanks, with temperature monitoring to guarantee ideal conditions for yeasts and bacteria. 2. Simultaneous Inoculation Selected yeasts: They start alcoholic fermentation, turning the sugars into alcohol and CO₂. Exogenous lactic bacteria: At the same time, they begin converting malic acid into lactic acid. 3. Fermentation Controlled temperature allows: Efficient work by the yeasts and bacteria. Preservation of the fruity aromas and of freshness. Development of soft tannins in red wines. 4. Stabilisation Once the fermentations are complete, the wine is racked to remove the coarse lees and moved on to ageing. Characteristics of the Wines Obtained Colour In reds: Intense ruby red, with purple reflections in young wines. In structured whites: Golden yellow, with marked brightness. Aromas Fruit: Blackcurrant, cherry, blackberry (in the reds); citrus and tropical fruit (in the whites). Lactic notes: Yoghurt, butter (thanks to malolactic fermentation). Spice and toast: In the case of subsequent ageing in wood. Taste Soft and enveloping, thanks to the reduction in malic acidity. Structured and balanced, with polished tannins in the reds. Long, harmonious finish, with a good balance between freshness and complexity. Ideal Grape Varieties for Co-inoculation Black Grape Varieties Cabernet Sauvignon: Structured, with refined tannins and dark-fruit aromas. Merlot: Soft and fruity, with a velvety texture. Syrah: Spicy and complex, with notes of black pepper and berries. White Grape Varieties Chardonnay: Structured and creamy, with notes of butter and tropical fruit. Viognier: Aromatic and full-bodied, with hints of peach and apricot. Advantages of Co-inoculation with Exogenous Yeasts and Bacteria 1. Time Saving The two fermentations take place at the same time, reducing the overall duration of the process. 2. Control and Precision Managing the yeasts and bacteria makes it possible to avoid microbiological deviations and to obtain the desired aromatic profile. 3. Greater Aromatic Complexity Co-inoculation encourages a harmonious integration of fruity, lactic and spicy notes. Food Pairings Wines obtained with co-inoculation pair with rich, structured dishes, thanks to their softness and complexity. Red Wines Grilled or braised red meat. Game, such as wild boar and venison. Aged and blue cheeses. Structured White Wines Baked fish or fish in a salt crust. Creamy first courses, such as risottos and pasta with truffle. Medium-aged cheeses. Why Choose a Wine Fermented with Co-inoculation? A wine produced with co-inoculation using exogenous yeasts and bacteria offers a perfect balance between structure, softness and freshness. This technique guarantees precision and a rich aromatic profile, ideal for those looking for wines of great personality and quality.

Extended maceration (2–3 weeks)

Extended maceration, lasting between 2 and 3 weeks, is a traditional red winemaking technique used to obtain wines of great structure, depth and ageing potential. Over this period the skins stay in contact with the must for longer than average, allowing a more intense extraction of colour, tannins and complex aromatic compounds. It is typical of wines built for long ageing, made to express themselves over time.

Ageing methods used for Saint-Estèphe AOC “Le C De Calon Ségur” Troisième Vin

In cask (7–18 months)

Ageing in cask for between 7 and 18 months is a classic but measured approach to maturing wine. Large casks, usually Slavonian oak or untoasted French oak, allow natural micro-oxygenation, which helps the wine settle, knit together and develop a more complex, harmonious profile. This kind of ageing is widely used for terroir-driven reds and for some structured whites that are after depth without the aromatic intensity a barrique would give.