Completely overwhelmed by the quality of this vineyard that dates back to the middle ages, Dourthe acquired the estate in 1990. For more than 25 years, a new viticultural approach was applied across the entire vineyard, respecting the terroir and vines in the quest for optimum fruit quality. As a result of rigorous vineyard management, the harvest is spread markedly over time, allowing all the grapes to be picked at optimum ripeness. The Réserve du Château, which expresses the specific character of the finest terroirs, is aged for 12 - 14 months in the barrel hall next to the winery. The results of these efforts have been rewarded today not only in the loyalty of our customers, but also in the excellent press reviews, instating Château Pey La Tour well above its appellation.

Vinification & Ageing
Cold pre-fermentation maceration applied to certain batches. Traditional vinification in individual batches in temperature-controlled stainless steel tanks. Decuvage by hand from tanks filled with marc. Pneumatic press.

12 - 14 months in oak barrels, in individual batches. Partly aged on the lees.