Chateau Roc de Levraut

Château Roc de Levraut is located on the hillsides of Sauveterre de Guyenne, in the beautiful region of Entre Deux Mers, in the South West of France.

Spécifications

The story

The cultivation of the vines has been in conversion to organic farming for 3 years. The adventure began in the 1930s. It was the grandfather, Marcel Ballarin, who had recently arrived from Spain, who decided to cultivate the first vineyards. The work is rustic. The vines are cultivated using oxen teamwork. In the 1970s, the father of Rémi Ballarin, Roger embarked on the adventure. This is the beginning of modernization and oenology. It was in the 2000s that Rémi decided to settle down. The vineyard is replanted with more qualitative techniques and grape varieties such as Merlot, Cabernet Sauvignon, better adapted to new tastes. It is also the construction of a new functional, practical and welcoming cellar. The mission is to produce surprising, seductive wines that are very easy to understand and drink...! The Bordeaux reds, Château Roc de Levraut and Château Loyasson, fruity and drinkable, complement each other very well with the Château Roc de Levraut, AOC Bordeaux Supérieur, powerful and fleshy.

The région

Located 100 km east of the Atlantic Ocean, and 50 km from Bordeaux, 600 km south of Paris, the region is made up of hills and valleys with an ideal southern exposure. The soils are composed of clay resting on a layer of limestone allowing an ideal development of the vine. The vine has already existed here for several centuries, but has experienced significant development over the past thirty years, benefiting from the progress of science. The temperate climate, mild in winter and hot in summer, allows the vines to benefit from ideal temperature conditions.

The work of the cellar

It all starts with a very ripe grape put in vats to macerate for about 3 weeks with the skin. During alcoholic fermentation, the yeasts contained on the skin of the grape transform the sugar into alcohol, and produce all the aromas. The red color of the peel passes into the juice. After this period, several rackings will eliminate, during the winter, the natural deposits of the wine which is clarified by natural decantation. Different aerations will allow the tannins to soften and improve the wine.