For this cuvée, the berry maceration time is 20 to 30 days, alcoholic fermentation is carried out in small vats under controlled temperature, between 28 ° C and 30 ° C, followed by malolactic fermentation in French oak barrels. . Aging takes place in monolithic limestone quarries located under the vineyard for about fifteen months in 90% new barrels.
With a yield of around 45 hectolitre / hectare, the château produces 30,000 to 35,000 bottles per year of Château Berliquet, and 5,000 to 8,000 bottles per year of a second wine, Les Ailes de Berliquet. The most recent vintages are characterized by a deep color, fruity aromatic notes and a harmonious length in the mouth.