• Hand-sorted during harvest, the grapes are picked at optimum balance between sugar and acidity. Each grape variety is harvested separately and undergoes a period of skin contact. The best juices are then fermented in new oak barrels and aged for 11 months. This superior quality product is tasted barrel by barrel once or twice a week when the lees are stirred. A rigorous selection of the best wines go into this blend of 30% Sauvignon blanc, 30% Muscadelle, 25% Semillon and 15% Sauvignon gris. A fine wine on par with other top white wines. It has everything: body, length, fruit, elegance and lingering flavour. It can age for up to 10 years.


• A selection of our best terroirs where Merlot and Cabernet sauvignon are both remarkable. The soil is made up of clay and silt on the surface, and lies on a hard limestone base, the bed of an ancient lake. Two leaf-thinnings, green harvesting, etc. are among the difficult and expensive tasks we undertake to guarantee the quality of the grapes. Harvested by hand at optimum maturity (yield of 16hl per acre), the grapes are then sorted, de-stemmed and crushed before undergoing a long fermentation with a month of maceration. After fermentation, the wines are aged for 14 months in new oak barrels. A blend of 50% Merlot and 50% Cabernet sauvignon, fine and powerful, in a league with other top wines.
A long-lived wine that can be aged for between 10 and 15 years.

 “Le Vin” is a blend of 4 terroirs :

• a sandy silt-clay soil
• a limestone-clay soil
• a sand-silt soil
• a silt-clay-pebble soil

The harvest is hand-sorted in September and October. It’s a blend of botrytised and non-botrytised grapes. Juice from the non-botrytised grapes helps extract the sugar and flavour from the botrytised grapes when they are pressed together. The grapes a pressed in the same way as for a sweet wine and the musts are then left to settle before being put into barrels. Fermentation takes place in new French oak barrels, most of which are made in Burgundy from finely grained 120 year-old oak trees from the forest of Troncais. The fermentations last for 60 days before all the sugars are transformed and the wines are then aged in barrels for about a year. The lees are stirred by rolling the barrels, one of which has a glass bottom and allows us to control the degree of sedimentation. When weather conditions and atmospheric pressure are right, we turn the barrels over and the lees fall slowly to the bottom. For a few moments they are no longer under the pressure of the wine and they release more body and flavour to the wine. We taste the wines barrel by barrel, by terroir and by variety. The 2000 vintage of “Le Vin selon David Fourtout” is made up of 35% Muscadelle, 30% Sauvigon gris, 20% Sauvignon Blanc and 10% Semillon. “Le Vin” figures among the very best of French white wine grand crus.


• A very fine dessert wine which comes from a single plot of low, densely-planted, 60 year-old vines. Pruned short with the canes tied horizontally, the vines are very carefully monitored like all those destined for producing top quality wines. The growth in the vine heads is thinned out by hand as are the leaves in order to allow air to circulate around the fruit and the leaves. Yields are of 5.5hl per acre in this blend of 80% Semillon and 20% Muscadelle. The botrytised grapes are pressed very slowly to extract all the juice, fat and sugar from the grapes. A long fermentation takes place in new oak barrels and is followed by 24 months of barrel-ageing. This top quality wine stands among other great wines with its balance of body, length, fruit and elegance.

• Pruned according to the “double guyot” system, the two canes are tied horizontally and the vineyard is carefully monitored to produce a top quality wine : debudding, vine head thinning, leaf thinning and green harvesting are all done when necessary. The grapes are rigorously sorted at the vine in four pickings from October through to November when only grapes reaching a potential of 25% alcohol are selected. Yields are very low in the region of 3hl per acre. 350 to 400 litres of juice with a potential of over 25% are extracted in the press. The musts are left to settle for 48 hours and are then put into new oak barrels where they remain for 24 months. The end wine has a balance of 12.5% alcohol and 220g/l residual sugar. It is a straw-yellow in colour and reveals floral and candied tropical fruit aromas. Rich and fat on the palate, it has a refreshing finish which affords good length.