To produce the wine of Chateau La Tour de By, vinification takes place in a combination of temperature-controlled, stainless steel tanks and oak, wood vats. Malolactic fermentation takes place in vat. The wine is aged in 30% new, French oak barrels for an average of 16 months. Production is on average close to 40,000 cases of Chateau La Tour de By per vintage. The wine has a deep dark ruby color with an impressive scent, dominated by Cabernet Sauvignon at 60%, with Merlot at 35% and Petit Verdot at 5%. The taste has a powerful attack of flavour with powerful notes of fruit, black currants, and cassis. It is a tannin-rich wine with beautiful light wood tones. In short, complex, monumental wine with a great future.