Savoir-faire
Filled with enthusiasm, the teams working at Quintus aim for excellence by a management of the vineyard that protects the terroir, through the most stringent intra-plot selection during winemaking, with blendings taken to their peak and maturation.
A committed team benefiting
from Domaine Clarence
Dillon’s exceptional know-how.
Sustainable viticulture
The teams’ goal is to enhance the remarkable terroir of Quintus, by assisting and protecting its ecosystem without ever altering its expression by intervening excessively. Their philosophy is therefore a reasoned and adapted approach to the terroir of Quintus.
Vinification
A stringent selection within plots is made when the harvest is picked by hand. Only absolutely perfect grapes will reach their final destination: the vats. Winemaking is done in wooden and in stainless steel vats, with gentle extraction carried out by pumping over.
At Quintus, blending know-how is taken to its peak: plots are harvested and vinified according to a selection within each one: at the top, in the middle and at the foot of the slopes. Each vat is blind tasted, to allow for full focus on the senses. Mariette Veyssière, Estate Manager, and Claude Diligeart, Cellar Master, provide their awareness and knowledge of Saint-Emilion’s terroir, assisted by Domaine Clarence Dillon’s team.
Once the blending is finished, the wine is placed in barrels. Maturation in French oak will enable the wine to develop and become clearer. The wine’s tannins will be smoothed patiently over a period of twelve to eighteen months.