At Chateau Talbot we chose to continue vinification operations in wooden vats, as it was done in the past. Our best grapes ferment and macerate under the excellent conditions provided by the truncated, cone-shaped wooden walls and their isothermal properties. Old-stock grapes are put in these wooden vats whose maintenance requires true know-how. Being easier to clean, the stainless steel vats enable better fermentation management and supply wines whose profiles are complementary to those vinified in wooden vats.
Thus, we adapt our wine making and maturing modes to each style of grape which Mother Nature provides each year. Using wooden vats does not reflect a choice of prudent conservatism but rather a technical decision. Besides, what could be more evocative, more impressive when visiting an estate than the sight of such a vat house !
Last but not least a wooden vat house offers the perfectionist wine-maker various avenues of research, because each vat is unique (type of wood, vat capacity, varying construction for each maker, as well as methodology in their use).
All in all, a wooden vat evokes emotion; it will last for several harvests, whereas a stainless steel vat remains ageless!