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Grape Varieties
For the Bergerac Red and Rosé :
• 11 ha of Merlot
• 3 ha of Cabernet Franc
• 2 ha of Cabernet Sauvignon
For the Sweet and rich ‘Liquoreux’:
• 23 ha of Sémillon
For the Dry White :
• 5 ha of Sauvignon
• 2 ha of Muscadelle
• 1 haSémillon
The vineyard is worked with
old-fashioned methods
such as :
Balking and ploughing between the rows, Guyot cane-pruning,
shoot- thinning, manual de-leafing, fertilisation and the
practice of sustainable culture.
There can be anything up to 4 selective, manual passages
during the harvest.
However, we work with modern, efficient equipment (pneumatic
press, stainless steel vats, temperature-control system,
barrels) which enables us to control the fermentation and
elevage and thus exploit the richness of the grapes - the raw
material - to their full advantage. |