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For pruning we pratice classic "médocaine" with 2 canes.
On the estate, one of our particularities is that once pruned, the vine shoots are crushed and evacuated from the plot in order to avoid wood diseases. 
In the medium term, we plan to compost them.


Tasks during the vine growth

Manual removing of the unwanted new shoots in May.

The lifting of the vine is also done manually in June.

Trimming is mechanical and practiced between 1.8 and 2 m in height so as to obtain a larger surface of foliage and thus increase maturity.




Concerned about environmental issues, we have gradually turned to organic farming. After a transition stage in High Environmental Value obtained in 2019, the vineyard is certified Organic Agriculture since September 2021.

Say no to herbicides, yes to tilling

The winegrowing of the 20 ha has been, since August 2016, carried out without herbicides.

Between the rows, the ground is naturally grassed and tilled 4 to 6 times a year.

Below the row the soil is "worked" at the rate of 4 to 5 passages per year with different tools.


Our effluents are taken care of by a Cooperative for the Use of Agricultural Equipment of which we are a member, bringing together 60 members and having a treatment plant by lagooning, dedicated to the reprocessing of wine effluents.

No herbicides have been used on the estate since August 2016.
Our practices and our sensitivity lead us today  to continue our environmental commitment.

Nicolas Caussan
Le Château le Tertre de Caussan, vignoble familial de 20ha dans Médoc, agriculture biologique

Reduction of carbon footprint
Switching to organic farming requires more frequent mechanical weeding. In order to reduce our CO2 emissions, we have therefore invested in an electric tractor to remain in a dynamic of environmental protection. 


The reception at the winery is done in continuous flow.
Less than thirty minutes elapse between picking the grapes and vatting them. 
The grapes are treated with care and sorted mechanically to separate the berries from the stalks and manually on the sorting table to keep only the ripest fruits.

Our facilities allow us to vinify plot by plot. 
The total vatting lasts 21 days and generally consists of 1 to 3 days of maceration, cold pre-fermentation, 7 to 10 days fermentation and about 10 days of post-fermentation maceration.
The blend allows us to express the diversity of our soils and our grape varieties and to enjoy the best of each vintage.

In addition to the vats, our most structured batches go into barrels before final blending. 
This aging allows us to refine the tannins of our vintages and to build, especially in the Escoupit cuvée, expression of our best soil. 

All the attention given in the vines must be felt in our wines.
To share with you our terroir and our work!
Nicolas Caussan
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