Pieroth & Sichel
While many know Sichel through association with Chateau Palmer, Margaux.
Few know the family originated from Germany.
A link that gave birth to a partnership with Pieroth.
Two historical wine families combined to give two great wines to drink with friends and family.
Johannes Pieroth Charles Sichel
Sichel has always held the view that, as a wine producer based in Bordeaux, the level of quality of our AOC Bordeaux wines should be irreproachable and consistently high. To this end, forty years ago, we became the first négociant in the region to invest in a vinification cellar. In creating Cave Bel-Air, we broke out of the mould of the traditional Bordeaux merchant or négociant to become, in New World parlance, a winery, responsible for the quality of its wines at every stage, from grape to bottle. Cave Bel-Air vinifies grapes from some 200 hectares of vines, making red, white and rosé AOC Bordeaux wines. It works in partnership with a limited number of growers, who all adhere to a Charter of Quality that covers all aspects of viticulture, such as how the vines are trained, how often they are treated against pests and disease and which products are used, control of yield levels and, finally, when and how the grapes are harvested. Grape selection at harvest time is strictly controlled by Maison Sichel's own technical team and when they arrive at the winery itself, the same team decides which methods of vinification and ageing will get the most out of the grapes.
WHITE VINIFICATION: A great deal of care was shown to the vines and each bunch of grapes to ensure grapes of good quality: control of yields and of vigour (short pruning, the planting of grass, a synthesis of amendments), checks on maturity and reasonable protection. If the quality of the grapes is good enough they are harvested by machine, otherwise a team of experienced grape pickers pass in front of the machine in order to remove grapes of a lesser quality. Thanks to this selective sorting of grapes, we carry out 100% of the skin maceration before fermentation during 8 to 12 hours of cold under carbon dioxide gas. The grapes are then pressed using a pneumatic press. The juice is maintained at a low temperature (12°C) and protected from oxygen by the use of carbon dioxide. After the juice has settled for 24 hours, the wine is drawn off and put in stainless steel tanks with automatic thermo-regulators. The must is mixed with dried active yeast, specially selected for Sauvignon must. The fermentation temperatures are kept between 13 and 15°C in order to best preserve the aromas of Sauvignon. After fermentation the wine is racked once in order to remove the heavy lees and then it is matured for 3 to 4 months on the fine lees, whilst being stirred once a week. Before it is bottled the wine is fined and treated in the cold in order to avoid precipitation in the bottle.
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