Marie Christine, the daughter of Henri Ducourt, purchased this prestigious left-bank property in 1979, which lies on the border of the Graves appellation. The 60-hectare vineyard was rapidly replanted and the château building, which dates from 1348, was restored. Our family now produces three different-coloured wines there: red, white and rosé.
Annual production : 50 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Skin-contact maceration for several hours, depending on ripeness
Pressing
Beginning of the cold alcoholic fermentation (12˚C) then an increase in temperature to finish the fermentation at 20˚C
Ageing on lees in thermo-regulated stainless steel vats
TASTING NOTES :
Colour: Pale yellow with green tints
Nose: Complex aromas of white flowers, exotic fruits, citrus and boxwood, with a touch of minerality
Mouth: Aromatic, with a nice richness and freshness. Predominant flavours of tart, crisp fruit
FOOD PAIRINGS :
Aperitif, fish, seafood
Annual production : 30 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Skin-contact maceration for several hours
Pressing
Beginning of the cold alcoholic fermentation (12˚C) then an increase in temperature to finish the fermentation at 20˚C
Ageing on lees in thermo-regulated stainless steel vats
TASTING NOTES :
Colour: Dazzling pale pink
Nose: Aromas of redcurrants, with floral notes
Mouth: Pleasant and fruity, with roundness and richness
FOOD PAIRINGS :
Aperitif, charcuterie, fish, pizza, poultry
Bottle Technical Sheet Wine Awards Shelf-talker Poster
Annual production : 300 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Pre-fermentation cold maceration of 24-48 hours
Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C
Running off and pressing, separation of the press and free-run juice
Malolactic fermentation in thermo-regulated stainless steel vats at around 18˚C
Ageing in oak and stainless steel vats
TASTING NOTES :
Colour: Dark ruby
Nose: Sweet and fruity red fruits, spicy notes
Mouth: Velvety and fruity attack, concentrated with a good structure.
FOOD PAIRINGS :
Charcuterie, tapas, red meat, white meat, cheeses
Bottle Technical Sheet Wine Awards Shelf-talker Poster
Annual production : 300 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Pre-fermentation cold maceration of 24-48 hours
Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C
Running off and pressing, separation of the press and free-run juice
Malolactic fermentation in thermo-regulated stainless steel vats at around 18˚C
Ageing in oak or stainless steel vats
Ageing in oak for 12 months
Bottling then ageing in our cellars for at least 12 more months
TASTING NOTES :
Colour: Dark garnet hue
Nose: Red fruits, almond and hazelnut, with a faint vanilla aroma
Mouth: The silky, velvety attack reveals a pleasant, concentrated with with good structure. Flavours of dried fruits, and a combination of liquorice and toasted notes
FOOD PAIRINGS :
Charcuterie, tapas, red meat, white meat, cheeses
Photo bottle Technical Sheet Wine Awards Shelf-talker Poster
