As at the Chateau d'Yquem, the old vertical presses are still in service and must, after settling, is fermented in oak barrels. Château Coutet produces nectar of exceptional longevity. Editor Marcel Baly since 1977, the wine has won rich liquid, while retaining its freshness and grace.
One the one hand very good weather conditions, on the other hand, there were wartime problems of labour and equipmentshortages. Results were excellent, however.