
	Bergerac Sweet White The grapes are picked once they have turned a golden colour to produce this sweet white. Fermentation takes place in tank. The alcohol level is 12° and the sugar level, 2.5° (40g of residual sugar). This wine is particularly suited to those who enjoy a light acidity without the heaviness of high sugar levels. Bergerac Rosé The grapes are harvested when very ripe. A 48-hour period of skin contact takes place before the juice is 'bled' off. Fermentation takes place at a low temperature. The wine is fruity and structured which means that it can be drunk throughout the meal. Bergerac Red Cuvée Classique Produced mainly with Merlot and a little Cabernet Franc, this is a fruity, nicely concentrated wine. The soil is mainly clay with a little limestone. Oak barrelling is reserved for the Cuvée Abbaye with the emphasis for the Classique being on the fruit. Yield: 45hl/ha Cuvée Abbaye The soil is mainly limestone with a little clay. Only highly concentrated grapes are selected. A long maceration period takes place in tank. The wine is aged in 80% once-used and 20% new oak barrels. Yield: 35hl/ha Cuvée Extase (The property's N° 1 'Grand Vin') A process of punching down the cap helps extract only the best and silkiest of tannins. The quality of a great red wine lies essentially in the quality of its tannins. Very poor limestone soil. Extremely ripe grapes which are picked over (quality controlled) on a conveyor belt-selecting table. (See photo) Maceration (skin contact) and punching down of cap (see photos) over a long period (1 ½ months). Once the fermentation process has taken place the wine is matured in new barrels for a period of 14-22 months. Low Yield: 25hl / ha The grapes of the estate's best soils and parcels are used in the production of this wine. The same work involved in first growths goes into its making and it is only produced in exceptional years. Quantities vary from 5 – 20 barrels. Pécharmant We taste an average of 8 –10 samples and select our product on the basis of these tastings in order to have a wine representative of the appellation. Cuvée Classique 70% Cabernet 30% Merlot Fruity and concentrated. Can be drunk now. 2001 Collection Our best sandy and gravely soils. Low yields. Aged in 40% new and 60% once-used barrels.


	Monbazillac The grapes are harvested manually and selectively: the fruit of each vine is picked over three or four times in order to select only the grapes affected by noble rot. Noble rot: Scientific name "Botrytis Cinérea" is a fungus (the same family as that which affects Roquefort) which degrades and pierces the skin of the grape whereby eliminating all the water normally contained within it, leaving behind only sugar and intense aromas. u The least concentrated grapes are used in the making of the Cuvée Classique. Their sugar level is 17.5. Once alcoholic fermentation has taken place the must level drops to 5 (65-70g of residual sugar) and the alcohol stands at 12.5 –13°. Fermentation takes place in stainless steel tanks and lasts for a period of 2 months. The wines are bottled 18-24 months later. Yield: 18hl / ha u The most highly concentrated grapes are selected in the making of the Cuvée Abbaye. The fermentation process takes place in new oak barrels and can last for up to 4 or 5 months. The sugar level is 20°-22°. Once the juice has fermented the alcohol level is 12.5° with a sugar level of 8-10° (i.e. 150g-170g of residual sugar). The wine is aged in oak barrels for up to 24 months. Blending Muscadelle 30% - provides fruit and acidity. Semillon 70% - provides structure. Yield: 8 – 10 hl / ha u Sweet White 'Liquoreux':Cuvée Extase This wine is only made in exceptional years when the purity of the extreme botrytis comes to the fore in the elegance of the aromas, the balance, the harmony and the finish. Bergerac Dry White u La cuvée Classique The Cuvée Classique is made essentially from 60% Sauvignon and 40% Semillon. It is extremely aromatic and benefits from a period of 4-8 months of skin contact in tank. It is particularly good as an aperitif or as an accompaniment to starters or seafood.. u Cuvée Abbaye Over-ripe, golden grapes are manually harvested in selective pickings. The moment the grapes attain perfect maturity, 10ha are picked in manually and selectively in successive passages. The grapes then undergo a 48 hour period of skin contact, macerating in their juice. They are then pressed in a pneumatic press and the juice pumped into oak barrels of which 80% have been once-used and 20% are new. The wine is aged on the lees in barrels for 12 months – 2 months of which are necessary for the alcoholic fermentation to take place. Domaine de l'Ancienne Cure uses an unusually high percentage of the Muscadelle grape variety (30 to 50% depending on the vintage) to which is added Sauvignon (15-20%) and Semillon (30 –50%). This wine accompanies fish dishes or goat's cheese sublimely or can be simply drunk by itself as an aperitif. u Cuvée Extase The grapes are harvested over-ripe and raisined. They then undergo a period of skin contact. The wine is oak-aged in up to 60% new barrels. The remaining grapes on the property are used in the production of the Cuvée Classique. The suite --->

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