It all started humbly on a 0.6 ha vineyard and a garage turned into a vinification cellar. Since then, Chateau Valandraud has grown to a 10.70 ha vineyard based on the clayey limestone terroir of Saint Etienne de Lisse. The vineyard is a mix if various grape varieties : 70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon.
Manual harvest with grape sorting by hand, followed by a densimetric sorting by Tribaie upon the harvest arrival in our bioclimatic cellar.
Thermo regulated stainless steel and wooden vats. Punching of the cap, pumping over, 3 weeks maceration.
Malolactic fermentation in oak barrels. Ageing varies with each vintage, from 18 to 30 months in 100% new oak barrels.
The final blending also varies according the each vintage, result of the rigorous selection by our own technical team, helped in this task by Jean Philippe Fort from the Rolland team.