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Technique
Viticulture
This is not Léoville Barton's second wine, but the product of another vineyard located nearby, on the best gravel of St Julien, hence the 3rd growth classification. It was the Irishman Hugh Barton who bought it in 1821, after having tried in vain to buy Château Lafite. A magnificent residence dating from the early 18th century, the château comprises 3 separate plots of gravelly clay.
Oenology
After passing through a sorting table and pneumatic presses, the juice is transferred to temperature-controlled wooden vats, where it undergoes a week's alcoholic fermentation with 2 pump-overs a day, followed by maceration for around 2 weeks. Malolactic fermentation also takes place in vats, with manual draining of the pomace for the press wine. After 3 months in barrel, the wine is blended in stainless steel vats, then aged in barrel for a further 15 to 18 months.
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