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    • (South-west, France)

      Soil

      Stony-clay soils

      Blending

      100% Petit Manseng

      Vinification

      A traditional farm-building hides a high-technology winery with temperature-controlled stainless steel tanks, cold settling room and barrel store. A long, cold pre-fermentation settling enhances aroma and flavour development, before fermentation in small lots.

      Aging

      The wine is matured for 18 months in barrels (10%-20% new barrels).

      Awards

      Vintage 2011 TROPHY : International Wine Challenge
      Vintage 2009 GOLD : Vignerons Indépendants; Best French Wines Miami. SILVER : Decanter World Wine Awards, Best French Wines Hong Kong.
      Vintage 2007 GOLD : Best Wine in USA Miami, Best French Wine HK SILVER : Vignerons Indépendants. BRONZE : Decanter World Wine Awards
      Vintage 2006 GOLD : Vignerons Indépendants, Concours des Vins du Sud Ouest, International Wine Challenge.

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      (South-west, France)

      Soil

      Stony-clay soils

      Blending

      100% Petit Manseng

      Vinification

      A traditional farm-building hides a high-technology winery with temperature-controlled stainless steel tanks, cold settling room and barrel store. A long, cold pre-fermentation settling enhances aroma and flavour development, before fermentation in small lots.

      Aging

      The wine is matured for 12 months in 2-3 year old Burgundian oak barrels.

      Awards

      Vintage 2011 SILVER : Vignerons Independants
      Vintage 2010 BRONZE : Decanter
      Vintage 2009 GOLD : International Wine Challenge, London ;
      Vintage 2008 GOLD : Vignerons Indépendants;

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      (South-west, France)

      Soil

      Clay-limestone, sandy soil

      Blending

      100% Gros manseng

      Vinification

      This variety is harvested as soon as it is ripe (not over ripe), once the must reaches 14 degrees. The slow fermentation stops when the must gets to 12.5%. There is a residual sugar naturally present that added to the fact that it is conserved on the fine lees, gives this wine fatness and structure.

      Awards

      • Silver medal of « France National Competition of Independent Growers 2015 »

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      (South-west, France)

      Soil

      Clay-limestone, sandy soil

      Blending

      100% Petit manseng

      Vinification

      A small amount of Gros Manseng adds a touch of complexity. Hand harvesting. Slow pressing and light clarification. Cold fermentation for 10 to 15 days

      Aging

      Vinification and aging, some in oak and some in thorntree barrels, for 10 months. Bottling after aging.

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      (South-west, France)

      Soil

      Clay-limestone, sandy soil

      Blending

      80% égiodola, 20 % Cabernet Franc

      Vinification

      The Egiodola (which means ‘blood red’ in Basque) comes from the South West, being a cross of the Abouriou et Fer grape varieties. It gives generous and fruity red wines and in this case, an original and typical rosé.
      It is a rosé obtained directly from pressing, with a vilification similar to that of a white wine. L'Egiodola gives a beautiful vivid rosé color to the wine.

      Awards

      • Silver medal of « World Competition of Rosé Wines 2015»
      • Silver medal of « France National Competition of Independent Growers 2015 »
      • Silver medal of « General Agricultural Competition of France 2011 »
      • Golden medal of « General Agricultural Competition of France 2007 »

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