Grape variety: 70% Merlot, 30% Cabernet Sauvignon
Fruity, spicy and mellow on the palate, this cuvée goes well with charcuterie such as grilled or stewed meats, cheeses, hams and pâtés.
Purchased in 1994 by Jan Jestin, a qualified oenologist. Immediately after that, we will restructure the entire chateau in order to make wine that makes the most of the terroir. Plowing the land, increasing planting density, increasing leaf area at planting time, rigorous pruning, and green harvesting. We invested in the cellar with more modern equipment such as a rubber press and brewing barriques. In 2009 , he switched to organic farming. Produced in 20-21ha out of 22ha owned . 14.5ha produces Monbaziac, 5.5ha produces Bergerac red, and 1ha produces Bergerac white.
About the field
Cultivation: Organically grown since 2009 Lutt Raisonné Soil: Limestone and clay Main varieties: Sauvignon Blanc, Merlot Own vineyard area: 20ha
Compressing method: direct compression Aging vessel: stainless steel tank, barrique Aging vessel : stainless steel tank, barrique Average annual production: 90,000 bottles