When we took the gamble in 1977 to package our first wine using the Bag-in-Box (BIB) system to send to Germany, everyone in Bordeaux thought we were mad. Today, BIB is very popular and we have gained a lot of experience in using this kind of packaging.
The main advantages of the BIB are the following:
– Better preservation: BIB allows people to store the wine in a vacuum, and without contact with the light. The wine can therefore be kept for several months after opening.
– Good value: BIB is more economical than bottling, so the price is lower and the quality remains the same.
– Practicality: Easy to transport, the BIB is also stronger than bottles and easier to store.
– Ecological: Transport costs are reduced. With the same volume, a BIB produces much less waste than bottles and is 100% recyclable.
Annual production : 40 000 Bag-in-Box
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Skin-contact maceration for several hours, depending on ripeness
Pressing
Beginning of the cold alcoholic fermentation (12˚C) then an increase in temperature to finish the fermentation at 20˚C
Ageing on lees in thermo-regulated stainless steel vats
TASTING NOTES :
Colour: Bright pale yellow
Nose: Fruity with citrus and floral aromas
Mouth: A firm attack, followed by richness and balance with citrus zest. Nice freshness
FOOD PAIRINGS :
Aperitif, fish, seafood
Annual production : 10 000 Bag-in-Box
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Skin-contact maceration for several hours
Pressing
Beginning of the cold alcoholic fermentation (12˚C) then an increase in temperature to finish the fermentation at 20˚C
Ageing on lees in thermo-regulated stainless steel vats
TASTING NOTES :
Colour: Bright pink cherry hue
Nose: Intense fruit aromas and delicate floral notes
Mouth: A firm attack, with good roundness and a harmonious finish
FOOD PAIRINGS :
Aperitif, charcuterie, fish, pizza, poultry
Picture Technical Sheet
Annual production : 45 000 Bag-in-Box
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Pre-fermentation cold maceration of 24-48 hours
Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C
Running off and pressing, separation of the press and free-run juice
Malolactic fermentation in thermo-regulated stainless steel vats at around 18˚C
Ageing in stainless steel vats
TASTING NOTES :
Colour: Bright red with purple tints
Nose: Pleasant aromas of ripe fruits with spicy notes
Mouth: Robust and well-rounded with supple tannins
FOOD PAIRINGS :
Charcuterie, tapas, red meat, white meat, cheeses
Picture Technical Sheet
