« ...one of the interests of fermenting red grapes in barrels is to get a very well integrated oak, which will highlight the wine without domination. The first trial of Vinification Intégrale® realized in 2003 at Château de Mercuès was very interesting in terms of fruit, roundness and complexity. In 2004 we decided to use this method of vinification in four other Châteaux with a total of 98 400 L barrels... »