Vinification & Ageing


Each bottle of wine carefully preserves its history, its vintage and its terroir, offering us a journey through time and space that reveals itself to the men and women who take the time to taste them. 

Tasting wine in this way transcends the experience. It becomes a narrative exploration celebrating the diversity, complexity and beauty contained in a single bottle. Each bottle becomes a captivating story waiting to be discovered.


The vat room is designed to make maximum use of the principle of gravity.

After meticulous triple sorting by hand, supplemented by optical sorting, the best grapes are carefully transferred to the vats, avoiding the need for pumping, for parcel-by-parcel vinification. Two impressive, articulated stainless steel arms, with a 5% slope, gradually feed the vats arranged in an arc, reducing the distance the harvest has to travel.

The diversity of the vats, with their different volumes, enables optimum parcel- by-parcel vinification.

Tannins and anthocyanins are skilfully extracted.

The aim is to retain as much as possible of the finesse, elegance and balance of La Lagune, so characteristic of its terroir.


At La Lagune, it must add complexity, a few notes of roasting, enrich the structure of the wine
and allow it to age through micro-oxygenation thanks to the pores in the wood. 

But it also has to be very respectful of the wine: we need to preserve its elegance and fruitiness! 

Château La Lagune is aged for 12 to 14 months in French oak barrels, 50% of which are renewed each year.

The wines are racked several times during the ageing process, in order to favour ageing on fine lees.

The chromatic palette of grape varieties is composed with 6 coopers : 

Taransaud and Saury tame the ardour of the Cabernet Sauvignon, while Bernard and Quintessence emphasise just how velvety the Merlot is on the mid-palate and finish. To tame the Petit Verdot, we play the scores of the Boutes and Sylvain cooperages.