After total de-stemming, the grapes are fermented in temperature-controlled stainless steel tanks. Maintaining temperatures between 26 and 30°C preserves the fruit, suppleness and body of each of the grape varieties. After malolactic fermentation, the wine spends two months in barrels before fining.
The blend is made up of :

• 60 % de Négrette,
• 15 % de Cabernet Sauvignon,
• 15 % de Cabernet Franc,
• 10 % de Syrah.

This produces a fine, velvety wine, generous and round, with the supple tannins typical of the Negrette grape variety.



The terroir of Château Montauriol was already known in Roman times as “Golden hilltop”. It has always produced very fine wines and today, Nicolas GELIS, has continued this tradition by selecting the best plots of gravel and rouget soil and the oldest vines to produce this Grand Vin.

Blend :

• 50 % de Négrette,
• 25 % de Cabernet Sauvignon,
• 25 % de Syrah.
The grapes for this wine are de-stemmed and then fermented at low temperature to preserve the fruit character, suppleness and body of each of the varieties. After malolactic fermentation, the wine is divided into three batches and spends twelve months in oak barrels one batch at a time, before being fined and bottled eighteen months after harvest.With its ruby colour, its powerful, velvety nose, with notes of red fruits and a touch of vanilla, the wine is very promising. Round with good weight, generous and well-structured, the tannins leave a mouth-filling sensation. It’s a wine to be laid down.


A rosé made from juices run off after a short maceration from the vats destined for our top red wine into temperature-controlled tanks for a long cold fermentation. The wine is subsequently aged for three months in stainless tanks prior to bottling..

• 80 % de Négrette
• 20 % de Syrah

Intense nose, well-balanced on the palate, fine, with good length.