The Bergerac Red is vinified in a traditional way, it undergoes long maceration. It is made from a blend of 3 grape varieties: Merlot, Cabernet Franc and Cabernet Sauvignon.

Tasting notes: Fruity, pleasant and elegant nose with ripe fruits, a deep colour, and a good length on the palate. 

It’s a great match for red meats and cheeses.

Serve at room temperature.

This wine may be enjoyed now, but it also has a good capacity for ageing.

2016 : Gold Medal at Sud Ouest Wine competition


2015 : Silver Medal at Paris Wine competition

2014 : Silver Medal at the Bergerac
 Wine Competition

The vines (1.8ha) are located on clay-gravel soils. It’s part of the Bergerac Appellation, on the left bank of the Dordogne river.

This Côtes de Bergerac is vinified at low temperature, and produced exclusively from Sauvignon.

Tasting notes: On the nose, expressive and ripe aromas of citrus fruits prevail. The attack on the palate is rich, and the mid-palate vigorous. The lingering aftertaste is aromatic with notes of passion fruits and guava.

This wine goes wonderfully with a wine-grower salad (grapes, mushrooms, shrimps and cheese), a truffled egg scrambled, glazed pineapple, or just simply as an aperitif.

2018 : Gold Medal at the General Agricultural Competition in Paris

2016 : Silver Medal at the Feminalise Wine Competition 

2015 : Silver Medal at the General Agricultural Competition in Paris

2015 : Bronze Medal  at the General Agricultural Competition in Paris 2014 : Silver Medal at the General Agricultural Competition in Paris 

This rosé is produced by direct pressing, and vinified at low temperature.

Tasting notes: very aromatic, delicate and with an incomparable fruitiness

Best served chilled, great as an aperitif (8-10°) and for the whole meal. 

2017 : Golden Medal

Feminalise Wine Competition

2016 : Silver Medal at the Feminalise Wine Competition

2014 : Golden Medal at the Independent Winegrower’s Competition