The impressive circular vat room connected to the château ensures that the vineyard’s plot-by-plot approach is respected, with precise temperature control and daily manual pump-overs to control extraction.

After alcoholic and malolactic fermentations, half the wine from Château de Lussac, in the Lussac-Saint-Émilion AOC, is transferred to barrels to enhance its flavour, while the other half remains in vats to bring out the aromatic intensity and fruitiness favoured in the new approach to wine-making.