CHATEAU PECH LATT – LANGUEDOC
CHATEAU PECH LATT – LANGUEDOC
Château Pech Latt is located near Lagrasse, a charming medieval village located high in the heart of the Corbières appellation, in the Languedoc Roussillon region of France. The vineyard has been cultivated organically since 1991. The estate spreads over 340 hectares, encircled by garrigue covered hills. These calcareous and red marl hills create a natural shelter, offering protection from weather changes and the strong winds of the South. The name Pech Latt comes from this particular environment: Pech means “top of a hill” and Latt, from the Latin ‘Latum’, which means “large”. The first vines, planted by monks from the Lagrasse Abbey that was founded by Charlemagne, can be traced back to 784 A.D. As a pioneer of quality, Chateau Pech Latt was one of the first vineyards to convert to organic viticulture in the South of France. The vineyard is worked using only natural and mechanical methods.
AERIAL VIEW OF CHATEAU PECH-LATT
The unique ecosystem of Pech Latt and its surrounding hills means many of the potential vineyard pests are controlled symbiotically, due to the freshness brought by the neighbouring mountains and diverse environment of the estate. Most of the potential vineyard pests are controlled by the natural diversity of nature surrounding and within the site. Harvest is done entirely by hand, allowing a gentler, more personal selection and transfer of the grapes. For the wines of Chateau Pech Latt, the grapes are all harvested by hand, whether for red, white or rosé.
THE OLD SHEEP PEN
165 HECTARES OF VINEYARD
AERIAL VIEW OF CHATEAU
For the red wine, after a thorough sorting the grapes are fully destemmed, and then macerated in large concrete tanks for around 20 days. The use of traditional concrete tanks allows a gentle and homogenous maceration, which means extraction of the polyphenols without any bitter or harsh tannins. During the vatting, we carry out pump-overs and rack and return operations when necessary. Then the wine is gently pressed pneumatically, and matured for at least 6months, before a light filtration and bottling. For the white wine, after sorting if necessary, the grapes are pressed directly upon their arrival in the cellar and then fermented in concrete vats, with cold racking and monitored fermentation temperatures.
THE CHAPEL OF PECH LATT
THE INTERIOR OF THE CHAPEL
The Rosé wine is made by the traditional ‘saignée’ bleeding method. A maximim of 8 hours of maceration with skins gives us the perfect amount of colour and flavour. Cold racking and monitored fermentation temperatures. As well as its famous ‘Tradition’ the Château produces several other prestigious cuvées including five special “selection parcellaires” (individually selected blends from the best parcels of the estate). The red wines are produced mainly from Syrah, Grenache, Carignan and Mourvedre. The white wine is made from Marsanne, and the Rosé from Grenache and Cinsault. All these grapes varieties are typical of the Languedoc region and thrive particularly well in Corbières.
THE TOWER OF CHATEAU PECH LATT
A UNIQUE ENVIRONMENT
LE VILLAGE OF LAGRASSE
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