XVII CENTURY

Berlon

Through the generations and through the centuries, the skillfulness of one and the innovations of others, progressively made Château Margaux into a wine of excellence; we only have to remember the progress made by Steward Berlon at the very beginning of the XVIII century.
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Through the generations and through the centuries, the skillfulness of one and the innovations of others, progressively made Château Margaux into a wine of excellence; we only have to remember the progress made by Berlon at the very beginning of the XVIII century.

Berlon was the first to vinify the red grapes and the white grapes separately. At that time, the vine stocks were mixed in the vineyard. He demanded that the grapes should not be harvested at dawn “because the grapes were covered in dew and that, if they were harvested in the morning, their colour was diluted and paled with excess humidity”. The beginnings of modern vinification were appearing.

Berlon equally understood the importance of the soil. He already knew the best plots. The influence of the terroir was emerging…..

The permanence of these viticulture sites is only equalled by the genius of men, owners, managers, winegrowers and cellar masters who have known how to foresee and emphasise the exceptional nature of the terroirs.