Organic farming requires a thorough knowledge of the vineyard with constant daily attention and observation during the vegetative period, from the appearance of the first leaves to harvest time.

Protection of the vines from parasites and fungal diseases is vital. We use mineral products such as copper and sulphur together with vegetal products to ensure proper insect control.

Integrated management is applied to all the work in the vineyard (pruning, crown suckering, leaf removal, crop thinning, etc.)

The grapes for the Margaux appellation and of the Petit Verdot variety are all hand picked.
Mechanical harvesting is used for the other plots at Château Meyre.
Prior sorting on the vines is performed before harvesting if necessary to remove any rotten, damaged or unripe grapes.
Since 2002, ripeness has been verified by analysis and above all by tasting of the berries.
The entire harvest is destemmed. All the berries are carefully handled and fed into the top of the vat to maintain their integrity.

Thanks to the simplified and shortened layout for the handling of the harvest in the cellar, cleaning of the equipment is more ecological, using less water and fewervcleaning products.

Fermentation is performed at between 26° and 30°C depending on the grape variety and the ripeness of the grapes.

Pumping-over may be carried out 2 to 4 times a day involving volumes which can reach twice the theoretic volume of the vat.

Devatting is performed after 3 weeks in the vat.


For the Margaux, :
The wine is transferred into the barrels immediately after racking. The malolactic fermentation is completed in the vats and in the barrels.

For the Haut-Médoc :
The malolactic fermentation is completed in the vats and the wine is transferred into the barrels after blending the following January.

Ageing: 18 months for the 2 wines

The Margaux is kept in the barrel for 16 month. It is fined in the barrel. Racking is performed with compressed air to push the wine from one barrel to another, according to the traditional, qualitative technique.

The Haut-Médoc is kept in the barrel for 6 to 12 months. It is fined in the vat.

Bottling is performed at the Château by a service company which is ISO 9001 certified for the quality of its work and which benefits from high performance equipment (gravity filling with automatic levelling, corking with negative pressure under the cork, bottles left standing for › 3 minutes before crating)

Labelling of the bottles is performed by the personnel of the Château.