Trotanoy Castle since the 18th century
From boredom to passion
THETrotanoy CastleIt appeared in the Bordeaux landscape in the 18th century. It was initially known by a name derived from the Gascon dialect word "trop anoi," meaning "too boring." The Giraud family, the owners, decided to change the name, opting for "Trotanoy," which cleverly concealed its origins. This name alluded to the difficulty winegrowers had in working and maintaining the soils, which were considered too compact. Over time, and thanks to the development of viticultural techniques, the vineyard's potential was revealed.
In the 19th century, the Château reached its peak in terms of expansion. Indeed, the vineyard at that time covered 25 hectares and held a prominent place in the ranking ofPomerol winesInheritance led to the division of the estate. In 1953,Jean-Pierre Moueix, a merchant from the Bordeaux region, acquires theTrotanoy CastleIt is his son Christian and his grandson Edouard who are now in charge of developing this gem.Moueix familysurrounds itself with the best vineyard technicians to guarantee the quality of each vintage. Thus, technical management is ensured byOlivier Berrouet, the son of Claude Berrouet, the estate's winemaker from 1964 to 2007. Beside him isEric Murisasco, also an oenologist. The two work together as a perfect team to reveal all the secrets that the vines are waiting to unveil.
A terroir enhanced by the care of the winemakers
An attentive team
It's on thePomerol plateauwhere is theTrotanoy CastleNot far from the old Château Certan and Pétrus, the Château has nothing to be ashamed of in its illustrious surroundings.7.2 hectares of vineyardsThey stand in a row under a benevolent sun, beneficial to the growth of the grapes. The Merlot (90%) and Cabernet Franc (10%) vines share a complex terroir of gravel and clay over a subsoil of iron-rich clay. The gravel ensures the continuity of the heat captured during the day and night, allowing the vines to grow without experiencing significant temperature fluctuations. The black clay, for its part, retains rainwater and allows for a slower redistribution.
It is a traditional form of viticulture that is carried out by theTrotanoy Castle.The soil is regularly tilled to ensure its quality. The vines, averaging 40 years old, undergo thinning and leaf removal, allowing the grapes to benefit from the sun. The vineyard then develops in perfect conditions.
Great wines derive their beauty from great grapes. Thus, each plot receives special attention.
The expertise of the Château Trotanoy teams
The making of a coveted wine
After a harvest done by hand by the tandem teamsEric Murisasco and Olivier BerrouetThe grapes are sorted. After destemming, the berries are placed in vats for maceration and fermentation. These are temperature-controlled cement and stainless steel vats that house the wines in their formative stages. These two types of containers allow winemakers a wide range of techniques to choose from, revealing different facets of the Merlot and Cabernet Franc grapes.
After fermentation in vats, the young wines are transferred to oak barrels. Half of the barrels are renewed each year to ensure the quality of the interaction between the wood and the wine. This interaction contributes complexity, particularly to grape varieties like Merlot. This aging process lasts 18 to 20 months. No filtration is carried out before blending and bottling.
The wines of the Château areseductiveAndtailored for the guardThe extreme care taken at each stage of winemaking makes theTrotanoy Castleone of the most popular among wine lovers, in France and abroad
