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Our methodology in the winery

The production of the wines of Château Anthonic is based on our respect for the tradition of the great wines of the Médoc. Our wines are characterised by their finesse and their elegance.

Our objective during vinification is a soft and gentle extraction, without forcing. This simple process allows the grapes to fully express the potential of each particular vintage.
This encourages the formation of smooth and supple tannins, whilst preserving the purity of fruit and revealing the complexity of the terroir.
This choice prompts us to respect the characteristics of each vintage, rather than trying to make the same wine every year.

For maturation, our wines spend 12 months in oak barrels. And for an optimal balance between the fruit and the wood, we have learned that the ideal level of new oak each year is in the order or 25-30%. Thus the oak flavours (coffee, tobacco, vanilla spice…) develop subliminally without overwhelming the purity of the fruit or the minerality of the terroir.

Amphorae recently entered our cellar. At the vinification stage, they make it possible to vinify smaller lots than in vats, which ensures an even more accurate follow-up of the vineyard’s parcels. At the stage of wine ageing, they bring the same micro-oxygen as wood, while leaving the fruit its maximum expression.

Download the technical sheet

Our methodology in the winery

The production of the wines of Château Anthonic is based on our respect for the tradition of the great wines of the Médoc. Our wines are characterised by their finesse and their elegance.

Our objective during vinification is a soft and gentle extraction, without forcing. This simple process allows the grapes to fully express the potential of each particular vintage.
This encourages the formation of smooth and supple tannins, whilst preserving the purity of fruit and revealing the complexity of the terroir.
This choice prompts us to respect the characteristics of each vintage, rather than trying to make the same wine every year.

For maturation, our wines spend 12 months in oak barrels. And for an optimal balance between the fruit and the wood, we have learned that the ideal level of new oak each year is in the order or 25-30%. Thus the oak flavours (coffee, tobacco, vanilla spice…) develop subliminally without overwhelming the purity of the fruit or the minerality of the terroir.

Amphorae recently entered our cellar. At the vinification stage, they make it possible to vinify smaller lots than in vats, which ensures an even more accurate follow-up of the vineyard’s parcels. At the stage of wine ageing, they bring the same micro-oxygen as wood, while leaving the fruit its maximum expression.

Download the technical sheet

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