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The first traces of vines at Malle go back to the 15th Century. It is generally thought that until the middle of the 17th Century the white wines in the Sauternes region were actually dry wines, and the oldest known and direct reference to a vintage of sweet wines goes back to 1666. The 1855 classification served as confirmation of the great quality of the sweet white wine of Château de Malle.
Each grape variety is vinified separately. The grapes are immediately and directly pressed and the settling of the must takes about 10 hours. The fine lees are then re-introduced before fermentation commences in oak barrels. A third of these barrels are new each year. The barrels are topped up regularly and a racking takes place every three months. Maturing of the wine in barrel lasts between 20 and 24 months. The wine is bottled at the Château 2 or 3 years after the vintage, depending on the character of the year. The average annual production is 40,000 bottles.
In what was a pretty uneven vintage (1981) Chateau de Malle produced a really good wine and will be coming into its best over the next 10 years.
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