The vinification of this Grand Cru Classé Saint Emilion combines respect for tradition and modernity. Each year, the manual harvests are optimized in order to harvest the fruits at their best maturity.
At the reception in the recently renovated vat room, a first sorting of the bunches is carried out on a vibrating table, then another manual, before destemming. The berries are then sorted on a second vibrating table and then again manually. The alcoholic fermentation takes place in thermo-regulated stainless steel tanks of small capacity (55 Hl to 70 Hl) respecting the plot traceability. At the end of the "gentle" passage through the pneumatic press, malolactic fermentation can take place. After maturing mostly in new barrels, without filtration, the wine is bottled at the château, after 15 to 18 months, representing around 50,000 bottles per year of Grand Cru Classé.
For the past ten years, Château Chauvin has produced a wine of high quality, worthy of the rank to which it was raised in 1954. The wine is supple and seductive, offering a dark color, a fruity nose, a beautiful substance in the mouth .