The wines produced at Château Mons La Graveyre are fruity, powerful and rich wines, balanced, a sustained but silky tannic fabric that gives them significant aging potential.


The harvest is done manually, in a crates. The grapes are then sorted in the cellar before being put in vats, barrels or jars.


Each lot is tasted every day to determine the direction I want to give it. The extraction work is therefore "tailor-made" and varies according to the vintage, maturity, grape variety and container. After this maceration period, which lasts on average 3 to 4 weeks, aging is mainly half in jars and half in barrels. Here too, it is the tasting that will determine the cessation of aging and the preparation of the wine for future bottling (the last step where the winemaker will handle his wine). This breeding will last from 12 to 18 months.