The cellars

Marie-Hélène Yung-Théron carefully oversees every step of the development of the wines of Château de Portets, accompanied by her team in the monitoring of the vineyard and the winemaking process.

The harvest is mainly carried out mechanically. Upon arrival in the cellar, the grapes are sorted before being transported to temperature-controlled tanks. The estate particularly practices cold pre-fermentation maceration: the musts are kept at low temperatures for several days to preserve freshness and encourage the expression of the aromas of red fruits.

Respect for the environment is also part of the concerns of the estate. Château de Portets therefore has its own wastewater treatment plant, which allows the treatment of effluents from the various stages of production, from harvesting to bottling.

Since the 2012 vintage, Marie-Hélène Yung-Théron has also benefited from the guidance of the oenologists-advisers Christian Sourdès and Antoine Médeville. Together, they work to identify and assemble the best barrels, with a constant demand for quality and typicity, to develop the wines bearing the name of Château de Portets.

This work is regularly rewarded in various agricultural competitions and praised by the Hachette Guide des Vins. Château de Portets is also an Ambassador of Graves, a distinction that recognizes the commitment of an entire team in bringing the wines of the appellation to life and making them appreciated.