Château Lafite Rothschild

Château Lafite Rothschild is one of the most famous names in Bordeaux. The origins of the Lafite family date back to the 13th century, but it was during the 17th century that the vineyard took shape and began to become famous. The wines from the domaine, then known as 'New French clarets', were already sold in London and would later be found on the tables of the French court. Following hereditary succession, the estate was divided into several estates until Nicolas Pierre de Pichard, the first president of the Parliament of Bordeaux, bought the domaine. Even before the French Revolution, its wines were recognised as some of the best in Bordeaux and were particularly appreciated by Thomas Jefferson, the future president of the United States, at the time ambassador to the court of Versailles. The Classification of Wines of 1855, made on the occasion of the Universal Exhibition in Paris, consecrated the domaine as a Premier Cru Classé and in 1868 Baron James de Rothschild bought Château Lafite. Château Lafite Rothschild was thus born.

The property covers a total of 112 hectares, divided into several areas: the area around the Château, the Carruades plateau and a parcel in the commune of Saint-Estèphe. The soils are composed of thin, deep gravel mixed with sand, resting on a calcareous subsoil. These are very well-drained soils particularly suited to red grapes. The vineyard is planted with Cabernet Sauvignon (70%), Merlot (25%), Cabernet Franc (3%) and Petit Verdot (2%). The vines have an average age of about 40 years, but only grapes from vines that are more than 10 years old are used to produce the Château's first wine. In accordance with the custom of the terroir, the vines are planted at high density and managed with low yields, so as to have rich, concentrated grapes.

During the harvests, the grapes are divided and vinified by individual parcel, in order to identify the characteristics of the various terroirs and get to know their most authentic personality. The vinification area is equipped with traditional oak vats and modern temperature-controlled stainless steel tanks. Once the fermentation phase is over, the wines undergo malolactic fermentation and continue their maturation in wood. All the barrels used for ageing come from the tonnellerie du domaine and are specifically made to enhance the character of the wine, without covering it with the essences of wood. The wine matures in the barrique for a period of 18-22 months and then matures for a long time in the bottle before being put on sale.