To prevent contamination, Château Montrose sterilizes its barrels by steaming them for 9 minutes at over 100°C, ensuring heat penetration of 7mm into the wood. Then, ten grams of sulfur pellets are burned inside to eliminate micro-organisms, providing a sterile environment for aging wine.

#thewinecrate #winery #grandcru #winemaking #winebarrel #instawine #wineeducation
Credit @chateau_montrose

свернуть