The phase that follows the vinification stage naturally begins spontaneously, at the whim of Mother Natureand, is fermentation.

Work begins on combining the Merlots and Cabernets in the beginning of December. It is a difficult and delicate task, performed with help from the laboratory. The challenge is to bring 2 very different things together : the batches and figures.

With the batches available, several possible combinations can be produced in the winery after their standards have been checked by the winemaker.

The figures, in turn, are with reference to a theoretical mathematical model and define, in the form of data based on past vintages, the maximum allowable variations within the standards for balance and consistency that have been set.

So finding the right combinations depends on the superb craftsmanship that is so much a part of the Château Cap de Merle tradition, a tradition already expressed in the painstaking work of the vintner and the eonologist.

On January, Château Cap de Merle is first subjected to cold stabilization in order to prevent the tartric crystals and the colouring matter from precipitating in the bottle. 

At the same time, products are added to fine the wine. The Bel winery was the first to employ cold processing, and this is what gives Château Cap de Merle its unique physical stability.    

At this point, the wine's clarity is confirmed by measuring its turbidity.  

Throughout its storage under an inert gas, the wine is constantly being monitored in the laboratory.  

Furthermore, every three months, the wine is aerated by racking so that it receives the oxygen needed to lock in the tannins and colouring matter. 

This important operation in winemaking is what sets Château Cap de Merle apart, with its distinctive flavour and bouquet.

The science at Château Cap de Merle