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Harvested from the beginning of September for the Merlot until the beginning of October for the Cabernet Franc, the grapes are crushed and put in inert tanks. This avoids oxidation and allows the grape juice to gradually obtain its color. At this point the bleeding takes place and the juice is removed from the vat. It will ferment at low temperature to preserve all its aromas.
The red and rosé wines, a minority, come mainly from tannat, cabernet-sauvignon, merlot, malbec, but the wider list allows the use of grape varieties as varied as the local black manseng or syrah.
The elegance of the rose of the Vin de Pays des Côtes-de-Gascogne and the intensity of the red fruits blend in its aromatic expression. One finds in mouth the pleasure of the sight, the fruitiness of its aromas accompanied in all friendship by a nice freshness and a beautiful length.
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