Grass-growing, green harvesting. After the grapes have been stalked they are gently pressed and fermented for a period of 3 weeks in temperature controlled stainless steel vats. During the the fermentation the wine is mixed with the lees 3 or 4 times a day in order to ensure optimum extration of the best tannins and good colour from the grapes. The wine is aged in oak barrels.

It goes marvelously well with meat, poultry, game and cheese.

Ideally located, Chateau HAUT PIQUAT produces a fine and generous good-keeping wine with a deep purple colour, a complex nose of red fruits and vanilla. The aromas are balanced and harmonious. The nose is confirmed by the palate. Excellent length.