The production of Chateau Haut-Batailley is traditional. After destemming, the fermentation takes place in temperature controlled stainless steel vats. Malolactic fermentation takes place in vat. Haut Batailley is then aged for up to 20 months in 40% new, French oak barrels before bottling.
Purchased by the Bories in the 1930s, Chateau Haut-Batailley was formerly owned by the Halphens, a family of Parisian bankers.Chateau Haut-Batailley’s reputation is much older still: Chateau Batailley’s nobility dates back to 1855 when it was listed as a Bordeaux Great Classed Growth in the 1855 Classification for the Paris Universal Exposition, created on orders of Emperor Napoleon III.