Vines have been planted in Saussignac since the Middle Ages.
François Rabelais boasted about his wine.
Saussignac’s medium-sweet white wine is well-known. Both sweet
and lively it has a totally natural golden colour. Over time it
has become an AOC (appellation d’Origine Contrôlée) wine.
The manually-harvested, grape by grape, rich ‘liquoreux’ wine
should be aged for several years and is served chilled (at 7° or
8°C) as an apéritif or with foie gras or dessert. These days, it
is often recommended as an accompaniment for blue cheese.
Bergerac Red and Côtes de Bergerac Red which are also produced
in Saussignac’s vineyards are made from the Merlot, Cabernet
Franc and Cabernet Sauvignon grape varieties. Well-structured
with a deep purple colour, they are best drunk with meat, game
and cheese.
The dry white wine is very aromatic and goes beautifully with
fish and shellfish.
Saussignac fine wines
and traditional Périgourdin gastronomy do justice to each other.
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