Union des Grands Crus de Bordeaux


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Château Beau-Séjour Bécot

Contact details

lieu dit La Carte
33330 Saint-emilion Aquitaine FRANCE

Presentation card


  • Propriétaire Gérard & Dominique Bécot
  • Directeur Général Julien Barthe
  • Technical Director Dominique Bécot
  • Oenologist Jean-Philippe Fort
  • Maître de chais Willy Bouyer
  • Marketting et communication Juliette Bécot
  • Responsable commercial Julien Barthe

The vineyard

  • Cultivated surface (ha)
  • Total17
  • Red17
  • White
  • Soil
  • plateau clay-astéria limestone
  • Barrel ageing
  • Vinification in 70-hl capacity temperature controlled stainless reverse conic steel vats. With this type of vats, the extraction is really intense but very progressive and soft. We make only manual punching down and délestage (rack and return) methods. The cap of the skin is immersed and swells during filling at the end of the délestage. It’s a good old fashioned home cooking! Plot by plot vinification. Manual punching down of the cap of skins. Vatting period of 30 days. Malo-lactic fermentation in barrels (100 % of the crop). For the fourth year in a row, we decided in 2014, to ferment a part of the crop in new barrels. From each vat, we filled two 600 litre barrels with grapes, berry by berry, after passing them through a crusher and then through an air-tight 25 cm diameter opening at the top of the barrel, which replaced the bunghole and enabled us to run off the pomace easily. This new approach enabled us to compare the development of the alcoholic fermentation in vats with that in barrels. We are very satisfied with the results : the wines are rounder, more concentrated and show more sweetness. There’s greater fruit character and an added touch of vanilla. Ageing : 16 months (85 % in new barrels, 15% in second fill barrels).
  • Production (bottles)
  • Total70 800
  • Red 70 800
  • White
  • Red grape varieties
  • White grape varieties