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Vinification: tradition and renewal
Quality care is omnipresent all along the elaboration of the wine; A secular tradition led to a precious savoir-faire; this savoir-faire is richer today from the permanent research program conducted at Fieuzal. More modern techniques are therefore applied, implying numerous investments. All the white wines are entirely fermented and aged on fine lees with regular stirring, a traditional method, modernized, adapted and initiated in Fieuzal in 1984.
Opulence of the wines
The fieuzal wines are rich and opulent, in the wake of the great wines with ageing potential which are produced on the estate. The tannins of the very full and powerful reds quickly acquire a velvety structure, wich enhance a complex bouquet with smoked notes of black fruits and wood-land. Drunk at 6 or 8 years of age, they are pleasant, but give our their full wonderful expression around 10-20 years of age.
The whites are very fat and concentrated with some particularity elegant aromas: citrus, white peach and apricot when still young; Then, as they age, they acquire more complexity and finesse: honey, toasted and white flowers notes. After 4 or 5 years their whole finesse starts showing. But plenitude is reached about 10 years.
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The château de Fieuzal
Produces greatwines - white as well as red - with strong ageing potential which led the estate to be classified in 1959. |
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L'abeille de Fieuzal
Château de Fieuzal's second wine, produced in red as well as in white, elaborated with the same care as the first wine, it's a much easier approach of the châteaux wine. |
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Château Haut-Gardere
Estate neighbouring Fieuzal, with a very similar soil. Produces white and red wines in the wake of those of its illustrious neighbour. |
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