Traditional method.
For the first 3 or 4 months, the barrels are kept with a glass bung on top. As the new oak absorbs a lot of wine at the beginning of ageing, the amount that evaporates is replaced twice a week in a process called topping up.
Château Sociando-Mallet produces full-bodied wines with a deep, dark colour. Their complex bouquet is usually dominated by black fruit aromas with a touch of minerality and well-integrated, elegant oak. Often somewhat "virile" when young, the wines gain in balance and complexity with age. They are fresh, straightforward, and have a wonderful length.