Le sang de la Terre et le travail des Hommes
Terroir is made up of all the factors of the ecosystem around a region or a product. Here, the vines and therefore the soil, the subsoil, the climate, topography, biodiversity and of course human labor. Understanding and respecting all these elements are the keys to a successful and qualitative production.
The AOC Sainte-Foy Côtes de Bordeaux is located in the Saint-Emilion region. With only 280 ha, Sainte-Foy Côtes de Bordeaux produces 160,000 hl / year of mainly red wines (90%), sweet white wines and a small proportion of dry white wines.
The soils of the appellation are clay-limestone and sandy-clay. The traditional Bordeaux grape varieties are used both for the reds (the vast majority of Merlot, Cabernet Sauvignon and Cabernet Franc), and for the whites (Semillon, Sauvignon, Muscadelle and Ugni Blanc).
The red wines, suitable for aging, are full-bodied, structured and have a beautiful tannic structure.
Located in the town of Eynesse, the Château Martet vineyard covers 33 ha, on the slopes bordering the Dordogne. Rich soils, clayey limestone and gravel clay-limestone on the heights, allow the flourishing of our grape varieties. A temperate climate with a continental tendency favors the full maturity of our grapes.
From 1993 to 2010, hundreds of Cabernet Sauvignon and Cabernet Franc vines were gradually pulled out, poorly adapted to the soil and rarely reaching optimum maturity. The vineyard is redesigned, regrouped to produce good density harvest (5,500 vines per hectare).
Today Château Martet benefits from optimal grape varieties, adapted to the properties of this unique terroir.
Our grape varieties
The savoir-faire and the work
The viticulture was adapted to the terroir: cordon pruning, spring disbudding, green harvest and weighted stripping in July, harvest in staggered stages, taking into account the maturities plot by plot … These efforts offer us today harvests of full maturity.
Cuvier and cellars were also redesigned. From 1992, the vat room was modernized and sanitized. Since then, as winemaking techniques have evolved, in the interests of constant quality research, the containers and equipment used have been regularly adapted. Installation of a pneumatic press allowing precise pressing, mastery of temperature control, stainless steel container for the white in order to favor fruit and freshness, numerous vats of different capacities, from 45 to 130 hl, for red wines in order to raise individually the wines from the different plots.
The barrel cellar dates from 2003. Designed for efficient work, it houses 600 new oak barrels each year, produced at medium toast, from the excellent Radoux cooperage.
Château Martet is ideally located at the heart of a rich natural heritage and abundant biodiversity. It was natural to want to preserve these precious ecosystems and that is why we have adapted our techniques and production methods.
In the process of HVE3 certification, we do not use any pesticides or chemical fertilizers and disease control treatments are only carried out when absolutely necessary. Reasoned tillage supports these approaches in order to promote the micro-bacteriological biodiversity of soils. The vineyard thus hosts a complete ecosystem where all the different players (small and large) of the flora and fauna fully play their role. The walks give way to great encounters and finds!