Only one word describes Pétrus and that word is… Pétrus

The grapes are painstakingly hand-harvested – one berry at a time in the afternoon, after the morning dew has evaporated to avoid any dilution. Fermentation takes place in concrete vats, and vats are carefully scrutinized before assemblage.

Oak usage has changed over the years – in the 1980s Pétrus saw all new oak, but now the amount of new oak is closer to 50 percent. After 18 to 20 months in barrel, the wine is bottled without filtration.