Bordeaux Supérieur Rouge

Charcuterie, tapas, red meat, white meat, cheeses.

Guyot pruning, de-budding, thinning out leaves, green harvest, sustainable agriculture.

Ageing in oak for 12 months. Bottling and ageing in our cellars for at least 12 more months.

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.

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.