In 2001, the cellar has been entirely restored by the Labruyère Family with the idea of implementing a vineyard designated approach. Old vats have been replaced by truncated oak vats of 50 and 60 hl. They combine ancestral handicraft with state-of-the-art technology. A few stainless steel tanks have also been incorporated. The whole installation is thermo-regulated.

Grapes are vinified batch by batch in order to render the best expression of each plot.





“Vinification intégrale”

Benefits of putting wine into barrels as early as possible are widely known. For the past few years, Château Rouget has vinified part of its wine according to that idea: whole destemmed berries are directly poured in barrels after being sorted. Thanks to this method, both fermentation and ageing process will take place in the barrel.

This technique – very respectful of grapes – enables gentle extraction and, eventually, softer tannins.