Page d'accueil Cru Barréjats

The use of sugar to compensate for a lack of vinosity is an old practice, but it was Chaptal who standardized this method, called “chaptalization”, in his 1801 book entitled “The art of making, controlling and perfecting wines”.

« This chaptalization allows one to compensate for alcohol loss during aging and to stabilize the quality of wine produced from one year to the next, a stable quality being necessary from a commercial point of view in order to maintain the reputation of an appellation. »

In 1929 chaptalization was made illegal in the Bordeaux area, but the minister of agriculture can allow adding sugar by decree. Chaptalization is intended as an exceptional measure, but it is allowed almost every year.

We wish to express the best characteristics of a vintage every year, so the idea of uniformity in wine year after year is a concept we disapprove of.

We prefer to accept the variability, the alternating of great and lesser vintages, and so we personally appreciate the great vintages, strong in alcohol and structure and intended for long aging, as well as the lesser vintages, richer in fruit, not as heady, to be drunk young and yet sometimes also capable of ageing well.

It is difficult to make a great sweet wine every year, and one can only compensate for the occasional lack of generosity of mother nature by maintaining this natural unchaptalized concentration, obtained at the price of extremely rigorous selections and with drastically decreased yields.

While yields of 25 hl/ha are allowed in Barsac-Sauternes, our yields are usually between 9 and 15 hl/ha, closer to the yields of Yquem.