• This wine is produced on sand and silt soils. Each variety is harvested separately, when grape sugars and acids have reached an optimal balance, and then undergoes a period of skin contact. Free-run and press juices are separated and then left to settle in order to obtain very clear musts. This is an essential factor for the ageing on lees which follows. Fermentation lasts for a month at a controlled temperature of 16 C and the wines are then aged on their lees for 6 months to obtain a richer mouthfeel and better aromas. A rigorous selection of the best wines is then blended : 50% Semillon, 30% Sauvignon blanc, 10% Sauvignon gris and 10% Muscadelle. It’s a cheerful wine to be drunk young ( over the following two years ).


• A wine produced on silty clay and limestone soils which are well-adapted to the production of tannic red wines. The grapes are picked at optimum maturity and then sorted before a long fermentation and maceration of about 3 weeks in order to extract all the body, fine tannins and length we are looking for. This is a blend of 80% Merlot and 20% Cabernet franc. The large proportion of Merlot gives a velvety structure to this wine, with its very fine tannins, and the end result is a lovely balance between strength and elegance. Pleasant to drink young, this wine can also be kept for 4 to 5 years.

• This rosé is obtained by a short period of maceration lasting 48 hours. It is a blend of 50% Cabernet franc and 50% Malbec, made from a selection of the fruitiest wines.

• This wines comes from a sandy silt soil. The grapes are hand-harvested in order to preserve their fresh and fruity character. Temperature control and regular monthly rackings bring finesse to this wine which is then fined before bottling for extra brilliance. It is a blend of 90% Semillon and 10% Muscadelle. It is a sweet wine with a pleasant finish and a refreshing acidity brought by the Muscadelle. ( 12% and 50g/l of residual sugars ).