At Chateau Vieux Taillefer nothing is left to chance, because each link in the chain is important.

We start with the extremely rigorous work in the vineyard.
We use a traditional method of ploughing the vineyard in four different ways and use little or no treatments.
Leaf removal, pruning the vine, disbudding, green harvesting and harvesting by hand in crates of 25 kg.
To produce a quality wine, we need a ripe harvest. We gather our grapes only when mature, with low yields of around 35hl/ha depending on the vintage.

Although we are not talking about technologically produced wines, we still attach great importance to the equipment used.
The purpose of this equipment is to be as selective as possible to achieve the same results.
We transport the harvest, which has been manually harvested and sorted a first time, to a Schneider twin-motor vibrating sorting table to remove petioles, insects, bad berries, rot, berries affected by millerandage, and dry matter. The grape is then taken to the Schneider destemmer in order to separate the stalk from the berries. This painstaking process necessitates a subtle adjustment of the destemmer’s blades and speed so as to avoid damaging or crushing the berries.
As a result, we are left with whole, perfectly round grape berries, which are then poured onto a vibrating sorting table at which six people work to carry out a final sorting to eliminate anything that has escaped our attention. At the end of the table, the berries are collected in a 50 kg basket. As soon the basket is full, it is emptied into our tanks.
Each parcel is vinified separately in truncated cone shaped concrete tanks produced by Nomblot.
Each tank has a different capacity that corresponds exactly to the volume produced by each of our parcels.
The wine is fermented for three weeks with little human intervention; light pumping over with a Mori perilstaltic pump to avoid the harsh mixing of solids and liquids.

We only use new oak barrels with the wood from French forests in the Allier, Jupille, the Vosges and the forest of Compiegne.
Our barrels come from the best coopers, such as Demptos, Tonnellerie d'Aquitaine, Taransaud and Bossuet...
All our barrels have a toast level of light to medium.The wines are aged for a period of 12 to 18 months.

To ensure quality, we bottle our own wine without filtration and with only an extremely moderate use of sulphur. We use heavy bottles supplied by Saint-Gobain so that the appearance of our wine is perfect.
The bottles are sealed with natural cork from Portugal, 54 mm in length for better conservation, and tin capsules of 120 microns.
The bottles are housed in wooden crates.

You will never find our wines in supermarkets, only in the best restaurants, the best wineries and with private individuals.
We do not give in to the intolerable speculation that is rife in the world of Bordeaux wines. More precisely, we do not produce ‘garage’ or ‘bodybuilder’ wines in order to get the highest score from Parker and his supporters. That is why our wines are affordable.