Grape variety: 60% Semillon, 30% Sauvignon Blanc, 10% Muscadelle
6 hours maceration. Fermented in stainless steel tanks Sur Lee aged 4-6 months in stainless steel tanks. Fruity, lively taste with minerals. As an aperitif, the dish goes well with seafood.
Founded: 1994 History: Purchased in 1994 by Mr. Yann Jestin, who is 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 the planting density, increasing the leaf area during cultivation, strict 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.