the familythe family the vineyardsthe vineyards the winerythe winery

the family

Wine growing has run in the Bertin family since 1742, each generation bequeathing onto the next one their love of the craft, together with their skills and know-how.
Today the Bertin family are producing wines from three appellations of the Libourne area :

  • Château Dallau,
    Bordeaux Supérieur
  • Château Cardinal,
    Montagne Saint-Emilion
  • Clos L’hermitage,
    Lalande de Pomerol

... Using modern technical of oenology.

Drink better, drink Bordeaux, drink Bertin

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the family

Yvette Bertin

Mme Yvette Bertin combines a perfect mix of tender care and hard-nosed determination in managing her estate. She loves nothing more than welcome guests in her home at Château Dallau to share her love of wine and cuisine.

Over the years, her full-bodied, fruity wines have won her staunch customer loyalty.

« Our goal is to keep improving the quality of our wines so that our customers can share the fruits of our passion with us. »

Yvette Bertin

Drink better, drink Bordeaux, drink Bertin

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the family

Sarah Vital

The new generation, ready to take over

Sarah Boireau, Mme Bertin’s grand-daughter, won a Master’s degree in oenology from Bordeaux University in 2003. She has gradually become more involved in the winemaking process, bringing fresh expertise to ancient traditions.



Control of the maturity process is a family affair!

Drink better, drink Bordeaux, drink Bertin

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the vineyards

Skilful management of the vine is crucial in obtaining rich and tasty grapes on which the success of a well-balanced wine depends.

Halfway through ripening, we can see grapes blushing with pleasure.

The new generation, ready to take over


Stripping off leaves, pruning buds and other operations aim to limit the amount of fruit a plant has to bear and maximize sun exposure so that the grapes reach perfect maturity.

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the vineyards

The vineyards are mainly planted with Merlot – the king of the Libourne area – which brings body and fruitiness, Cabernet Sauvignon adding structure and freshness, while Cabernet Franc adds aromatic complexity.



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the winery

The grapes are harvested at full maturity by late September or early October, when the berries are laden with sugar; they are then taken to the winery for sorting and crushing.

Next comes low- temperature maceration for a few days, its purpose beings to extract the fruit’s flavor

Alcohol fermentation, when sugar is turned into alcohol

A new phase of maceration at higher temperature will liberate the aromas forming the structure of our wines.

See the winemaking process (video)
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the winery

The running off of juice is followed by a second phase of fermentation, in which malic acid is turned into lactic acid, making the wine more mellow.

Nurturing in vats or casks lasts for more than one year

Finally, after fining with egg whites and filtration the wine is bottled and is ready to start the maturing process in our underground cellars which will lend it its complexity.

But all this has one objective: to create full-bodied, mellow and balanced wines for your enjoyment.

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news

les Echos de Dallau

12 Aug

Pour finir l'été sur les terrasees et sous les parasols rien de mieux qu'un verre de rosé, pour cela une promotion,

pour 5 BIB de 5 litres achetés du Rosé de Dallau le 6ème vous est offert.

 

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