The sunlight that comes through the windows of the semicircular fermenting room reflects on the different sized stainless steel vats. Each year, a particular vat is dedicated to each single plot. This « tailor-made » vinification respects the exact plot selection at Château Dalem, and will enable the full range of wines produced by Château Dalem’s terroirs to be used in the blending process.
Fermentation takes place in concrete and stainless steel vats with integrated thermoregulation thus enabling better control of the fermentation profiles.
The wine spends 3 to 4 weeks in vats enabling slow and gentle extraction of the phenolic compounds. It is then transferred directly into barrels for the malolactic fermentation.

At the end of autumn, when vinification is over, the wine will spend sixteen to eighteen months in the underground barrel room where the temperature will be maintained at 14°C.
They are exclusively made from French oak, sourced in internationally renowned forests.
Château Dalem works with six, sometimes seven different coopers, which are often put into competition with each other. The resulting variety makes it possible to control the intensity of oak flavours in the wines, by choosing different woods and toasting levels.
Each barrel should assist the wine in its development, while respecting its tannic structure. It should not hide its aromas but accompany them.