Actors on the wine property
Aude Roland fell in the barrel of wine as she was a child ! Graduate from the faculty of oenology and from the agricultural engineer school of Bordeaux, she became a talented and renown oenologist. She is managing the wine estate as of today.
A dynamic team of workmen and workwomen supports the Roland family to keep the estate going. Cédric Gabor, the cellar master of the castle Beyzac, brings his passion and years of experiences for the making of our wines.
From the vineyard to the bottle
Work in the vineyards
The EARL les Granges de Civrac are practicing an integrated viticulture to reduce the pesticides and the chemicals treatments, with the help of natural solutions (pheromons, insects..).
During two years, Aude Roland followed a formation (SME = Environnemental management system) and has now obtained an environnemental label, HVE (High Environnemental Value).
All along the year, the vine needs to be tending to. Pruning, attachment to trellis wires, the work on the soil, training and trimming are crucial steps before the harvest. The right time to harvest is determined by tasting grapes. The harvest is mechanical in order to react quickly.
Cédric Gabor, our cellar master, is the one controlling the different fermentations and macerations that are essential in order to obtain a quality wine. The vatting are done in vats and barrels for 14 months. Then the wine is bottled in the castle Beyzac.
Our wines are produced from the blending of several type of grapes :
- the Merlot, which brings roundness and fruit flavour
- the Cabernet-sauvignon, which brings stronger aromas and have incomparable cellaring potential.
- the Cabernet-franc, which brings spices flavours and a brilliant colour.
CRU BOURGEOIS label
Two of our wines are classified "Cru Bourgeois" since 1850 in the first edition of the Féret : the Château Beyzac, AOC Haut-Médoc, and the Château Les Granges de Civrac, AOC Médoc.
It's a garanty of rigorous quality.
Every year the organisation follows our harvest, our vinification and bottling. And every year an autonomous jury tastes our wines to let us stay "Cru Bourgeois".