Winemaking in Yquem.

The grapes pass through a crusher down to the basket used for the first pressing.  When completely filled to the brim, the basket is moved to an hydraulic press. The mash is slowly pressed and the juice runs through a pipe into a glass lined vessel. The pressure of the press increases and the first pressing is complete after about two hours.  After the first pressing, the now solid mash is broken up in a mixer and goes back to the press for a new pressing.  At Yquem this process is repeated four times. 

Once the pressing is completed, the juice is transferred to new oak vats for fermentation.  This process takes place in a temperature controlled cellar and each vat is inspected daily. The length of the fermentation varies from year to year from 2 to 6 weeks. The alcohol content has then reached 12.5 - 14.5%.

In the spring the year after the grapes are picked, the first preliminary blend is made to judge the quality of that year’s wine.  The portion of the wine that potentially can become Yquem is cellared in vats which are topped up twice a week.

The progress of each vat is checked continuously and every vat is drained off up to fifteen times to discard the sediments. The control continues and the vats not fulfilling the quality requirements are down graded.

The wine is bottled after three years, all with 54 mm long corks and after another few months the wine is sold through distributors all over the world.