Château Quercy

Château Quercy stands on the foundations of an old aristocratic residence established in the Middle Ages, almost entirely destroyed during the French Revolution.
It was built at the end of the 18th century in a neoclassical-inspired style, very fashionable at that time. The property is bordered by a park planted with holm oaks several centuries old, which are the origin of its present name since “Quercus” means “oak” in Latin. Successively the hunting lodge of a Libourne notable, then the property of a Bordeaux family for several generations, château Quercy now belongs to the Apelbaum-Pidoux family. Since its purchase in 1988, the buildings and the vineyard have been the subject of meticulous restructuring.
Placed under the banner of quality, the vineyard is worked in the traditional way (ploughing), favouring tillage over chemical weedkilling. Plant protection involves sustainable pest management. The establishment of an ecosystem (natural predators) is preferred to the use of insecticides.
During the season, a second disbudding is carried out after the risk of frost has passed, as well as leaf removal on the east side from fruit set and thinning. In August, leaf removal on the west side and a green harvest to even out the ripening of the grapes are carried out.
The harvests are exclusively by hand, with successive sortings according to the terroirs of each plot. The harvest is taken to the vat room in 60-litre crates. Each crate is sorted to remove leaves, scorched berries and so on. The harvest is then destemmed, possibly crushed depending on its sanitary condition, and then put into vat.
The start of alcoholic fermentation takes place naturally, without added yeasts, to favour the characteristics of each plot and each grape variety.
Alcoholic fermentations last between 15 and 20 days. For malolactic fermentation, part of the wines is put directly into new 225-litre casks, while the rest undergoes its second fermentation on the skins in vat.
Part of the wines is then aged in barrels for 12 to 18 months depending on the year, with regular stirring and oxygen supply.