OUR WINES

Vintage after vintage, we improve our work on the vine for a reasoned and sustainable viticulture. It is a question of adopting a system of production associating at the same time the economic durability of the exploitation, the obtaining of quality wines, the requirements of a viticulture of precision, related to the preservation of consumers health and taking into account environmental risks.

To achieve this goal, we have a key word: OBSERVATION. We count pests and auxiliaries (small animals that destroy pests) before deciding to intervene if necessary. We then choose the least toxic products. We invested in an intercep to work and weed the vine mechanically. We use organic fertilizer made from animal products. Each October, we give a green manure to the soil, one out of two rows, often made from fèveroles (legumes). The goal is to naturally enrich our soil with nitrogen, to improve the soil structure and to enrich the soil with organic matter.

In the end, the Domaine ensures its durability and maximum quality for our wines.

The vinification is traditional with total destemming and grape crushing, long fermentation, temperature control, moderate vertical pressing, malolactic fermentation after draining. This aging of wines is particularly well cared for in stainless steel vats.

Part of the production, including our Cuvée d’Artagnan, is aged in barrels for 18 months.

The production of Château de Salles is 35,000 bottles per vintage on average. Always in line with the Charter of the Independent Winemakers (Vignerons Indépendants), the bottling is directly made at the Castle.