Talbot has two model vat rooms: the first, which contains 4,500 hl of oak vats, was built in 1989, the second, with the same capacity, in stainless steel, dates from 1994. An electronic temperature control system allows the delicate fermentation stage to be refined in complete security.

After the malolactic fermentation has taken place, the wine is immediately run into barrels, around 50% of which are replaced every year. It then remains in the wood barrels for sixteen months in air-conditioned cellars.
Selected mixings allow the production of a second “Connétable de Talbot" label which may represent up to 50% of the estate's production.