The philosophy of good wine flavour by Silva Wischeropp

This photo was taken on 26 August 2017 with my Nikon D90 during my summer holiday in south-west France.
The Château de Lagrézette vineyard extends over three floors in one of the best wine-growing regions in France.
In the 15th century, Adhémar de Massaut converted a fortified house on the Lot into the Château de Lagrézette vineyard. Over the centuries, the Château de Lagrézette vineyard has experienced many stormy times. In 1979, it was rediscovered, renovated and revitalised.
The winemaking methods at Château de Lagrézette have become more gentle over time, making the work more arduous, but the quality of the wine has improved enormously. The Château de Lagrézette winery is equipped with a gravity cellar. This prevents the grapes from being crushed. This also increases the quality. This method is simple and very efficient.

The Château de Lagrézette vineyard lies on the same latitude as the Atlantic, the Pyrenees and the Mediterranean. The climate is therefore ideal for viticulture. 60 hectares of clayey-loamy soil with pebbles over a 150 million year old base of special limestone are part of the great flavour success. The second and third terraces have a continental climate, characterised by damp, cool winters and dry, hot summers. In addition to Malbec, other grape varieties grown here are Merlot, Viognier and Chardonnay. However, the most important variety is still Malbec. This grape variety reached the rest of the world via Argentina, although the cradle of this famous and popular grape variety "stands" here in Cahors.