The winery was
built in one of the oldest buildings on the property.
Against a background of white stone and beneath huge exposed
beams, stands an army of stainless steel vats with a total
capacity of 270 000 litres. The vats are partially
temperature-controlled. This array of modern equipment allows
for parcels of grapes to be vinified separately. It also
ensures traceability; from vinification to bottling the
process can be controlled at any moment.
Bergerac Red
An intimate knowledge of the terroir and the vineyard and
perfect control of traditional red wine-making methods with a
long maceration period and temperature control, enable the
Bourdil family to make complex, characterful wines which are
regularly rewarded with medals.
• Bronze Medal Wine Challenge 1999 vintage
• Silver Medal International Blaye-Bourg Challenge 2000
vintage
• Silver Medal National Independant Wine-maker Competition
2002 vintage
Bergerac Rosé
The rosé is extracted by “bleeding” vats of Merlot, Cabernet
Franc and Cabernet Sauvignon. The juice and grape skins remain
in contact for a brief, 20-hour maceration period and as soon
as the desirable colour is obtained the wine is drained off
and vinified separately, preserving its fruity aroma and
delicate pink colour.
• Gold Medal Bergerac Wine Competition 2001 vintage
• Gold Medal International Blaye-Bourg Challenge 2002 vintage
• Gold Medal National Independant Wine-maker Competition 2002
vintage
• Gold Medal Aquitaine Competition 2002 vintage
• Gold Medal Paris Agricultural Fair 2003 vintage
Côtes de Bergerac Sweet White
The grapes are harvested at full maturity but before becoming
Botrytis-affected and then undergo a 12-hour period of cold
skin contact before the juice is fermented at a low
temperature - giving the wine its elegance and fruit. When the
desirable sugar/alcohol balance is reached the temperature is
rapidly dropped to 5°C in order to stop the fermentation
process. The wine then undergoes vat elevage on the lees until
bottling which results in a full, round, fruity wine.
• Bronze Medal International Blaye-Bourg Challenge 2002
vintage
• Bronze Medal National Independant Wine-maker Competition
2002 vintage
Bergerac Dry White
Our dry whites are made from a blend of Sémillon and Sauvignon
(40%).
The grapes are harvested at full maturity and at low
temperatures in order to prevent any premature fermentation
occurring.
A period of skin contact lasting 15 to 20 hours results in
fruity wines with an aromatic complexity, great vivacity and
freshness and a nicely balanced acidity.
Following a brief period of lees contact the wine reclaims all
its ripe-fruit sparkle and liveliness.
• Silver Medal International Blaye-Bourg Challenge 2002
vintage
• Silver Medal France Mâcon Great Wines Competition 2003
vintage
