Château de La Maltroye

The Culture of the Vine
 Working of the soil, pest management for treatment and control of yields is the policy area focuses on quality. The resulting grapes, harvested and sorted manually, ensure the development of great wines.
Wine- Breeding 
The area has a high performance tool for wine, two pneumatic presses, stainless steel tanks for wine production with automatic punching the red, and integrated temperature control on all tanks wine (red and white).
 - White wine: Pneumatic pressing, racking and beginning of alcoholic fermentation in vats at low temperatures and thermoregulation in the end of fermentation in barrels. Stirring and malolactic fermentation in barrels on lees; first filling the air and was called into the end of aging on glue. After 12 months of aging, light filtration before bottling at the estate.
 - Red Wine: Harvest stalked, cold pre-fermentation maceration, temperature control of fermentation temperature control, aging in oak barrels on lees for 14 to 18 months; light filtration before bottling at the estate.