Vinification and wine maturation

Each year the production at Beaulieu reaches approximately 12 000 hectolitres of wine. The wine is classified into differents categories; wines with the A.O.C. appellation (a guarantee of origin) A.O.C. Coteaux d’Aix-en-Provence (85 %) and Vins de Pays or varietal wines (a wine that uses the name of the dominant grape from which it’s made).

All our grape varietals are vinified separately in stainless steel tanks at a controlled temperature.

Once the grapes for white and rosé wines have been stripped and pressed using a pneumatic press, the juice is immediately cooled down to a temperature of approximately 12 °C, and the must is left to settle in temperature-regulated tanks. The resulting must is then fermented between 16 °C and 18 °C.

The much riper red grape, once stripped, is also put directly into stainless steel vinification tanks and regulated at an approximate temperature of 25 °C according to traditional methods. The wine is then racked and reintroduced into the tank from the top to allow for the extraction of polyphenols and anthocyanin during maceration, which can take from 6 to 25 days for vintages that need to age. The wines are then blended during winter.

The best juices from each grape are fermented in oak barrels remaining in their lees for a period of 12 months. A crushing every 10 days serves to refine the wine from any fatty substances or particles left over from wine maturation.

All bottling is carried out on the Chateau grounds using the finest equipment.