At Château Lalande Borie, all the grapes are harvested manually. Sorting is carried out directly in the vines on mobile tables to avoid contact between unhealthy and healthy grapes during transport to the vat room. Alcoholic fermentation is managed at relatively low temperatures (between 26 and 28°) to optimise the fruity aromas of the wine. Pumping-over is gentle to avoid extracting too many tannins and obtain a pleasant fattiness. Malolactic fermentation of the free run wine and the press-wine (pneumatic pressing) takes place in vats for optimal control.
The wine is barrelled in Bordeaux barrels (225L, French oak) immediately after blend selection with 20 to 30% new barrels according to the vintage. Unselected batches are sold in bulk to the Bordeaux trade under the Saint-Julien appellation. Bottling is performed with special care in regard both to oenological controls and homogenisation of the overall final wine. The 5 cork makers supplying the estate have signed a detailed quality charter.