“He who knows how to taste does not drink wine but savours secrets” - Salvador Dali -

Wines

La Coquille Blanc
Press

La Coquille Blanc _ Dry White

The wine is characterized by its suppleness and freshness. The nose reminds you to white and exotic fruit, combined with small herby notes. The freshness dominates the palette. The well-balanced acidity gives the wine the necessary vibrancy.

Appelation

AOC Bergerac

Community

Saint-Nexans
Conne de Labarde

Yield

45 à 55 hl/ha

Surface

9ha

Soil

Combination of silt, loam and clay
Chalky clay
Loamy clay

Variety

Sémillon 75%
Sauvignon blanc 15%
Muscadelle 10%

Density

3000 à 4000 plants/ha

Viticulture

Integrated Pest Management

Pruning

Double Guyot

Soil treatment

natural cover crops combined with mechanical soil treatments.

Harvest

Mechanical harvesting

Bulk aging

The wine ages in tanks between 6 and 8 months.

Bottling

After blending, fining, clarification, filtration and stabilization, the wine is bottled on the estate.

Vinification

The grapes are destemmed and pressed at low-pressure with a pneumatic press. Specific selected yeast strains are used to induce the alcoholic fermentation. The entire vinification process takes place in concrete and stainless steel tanks and is temperature controlled (between 16 and 18ºc).

Press

2014
1 Étoile Guide Hachette 2016

2016
Concours Général Agricole Paris 2017 (Bronze)

La Coquille Rouge
Press

La Coquille Rouge _ Red

The aromas of cherries and strawberries dominate the nose. In the background we can find some spicy and herby notes. In the mouth the wine is soft, velvety and lush with attractive tannins.

Appelation

AOC Bergerac

Community

Saint-Nexans
Conne de Labarde

Yield

45 à 55 hl/ha

Surface

9ha

Soil

Chalky clay
Loamy clay

Variety

Merlot: 40%
Cabernet franc: 20%
Cabernet sauvignon: 20%
Malbec (Cot): 10%

Density

3000 à 4000 plants/ha

Viticulture

Integrated Pest Management

Pruning

Double Guyot

Soil treatment

Natural cover crops between the rows

Harvest

Mechanical harvesting

Bulk aging

The wine ages in the tanks for 8 months.

Bottling

After blending, fining, clarification, filtration and stabilization, the wine is bottled on the estate.

Vinification

The grapes are destemmed. Specific selected Yeast strains are used to induce the alcoholic fermentation in order to obtain the optimal expression of the aroma. The entire vinification process takes place in concrete and stainless steel tanks and is temperature controlled (between 24 and 28ºc). The secondary (malolactic) fermentation also takes place in the tanks.

Press

2012
Recommended Decanter World Wine Awards 2015

2014
Bonne Affaire "Revue de Vin de France" 2016

La Coquille Moelleux

La Coquille Moelleux _ Medium Sweet white wine

Intense and complex aromas of white fruit overwhelm the nose and all this combined with slightly roasted touches. The levels of residual sugar elegantly support the fruit in the mouth.

Appelation

AOC Côtes de Bergerac

Community

Saint-Nexans

Yield

45 à 55 hl/ha

Surface

1ha

Soil

Combination of silt, loam and clay

Variety

Sémillon: 90%
Sauvignon blanc: 10%

Density

3000 à 4000 plants/ha

Viticulture

Integrated Pest Management

Pruning

Double Guyot, Cordon de Royat

Soil treatment

Natural cover crops combined with mechanical soil treatments

Harvest

Mechanical harvesting

Bulk aging

The wine undergoes ageing in the tanks for 8 months.

Bottling

After blending, fining, clarification, filtration and stabilization, the wine is bottled on the estate.

Vinification

The grapes are slightly overripe and therefor the pressing is done slowly and at low-pressure with a pneumatic press. Specific selected yeast strains are used to induce the alcoholic fermentation. The entire vinification process takes place in stainless steel tanks and is temperature controlled (between 16 and 18ºc).

Press
La Coquille Rosé

La Coquille Rosé _ Rosé

Pronounced aromas of strawberry and raspberry. The mouth is smooth and supple with an elegant vibrancy.

Appelation

AOC Bergerac

Community

Saint-Nexans

Yield

45 à 55 hl/ha

Surface

1ha

Soil

Chalky clay
Loamy clay

Variety

Cabernet franc: 100%

Density

3000 à 4000 plants/ha

Viticulture

Integrated Pest Management

Pruning

Double Guyot

Soil treatment

Natural cover crops between the rows

Harvest

Mechanical harvesting

Bulk aging

The wine undergoes a short aging in the tanks between 3 and 5 months.

Bottling

After blending, fining, clarification, filtration and stabilization, the wine is bottled on the estate.

Vinification

The grapes are destemmed and undergo a short cold soak, before pressing. Specific selected Yeast strains are used to induce the alcoholic fermentation. The entire vinification process takes place in concrete and stainless steel tanks and is temperature controlled (between 16 and 18ºc).

Press
Cuvée L'Évolution
Press

Cuvée L'Évolution _ Red

The nose is a collection of small red en black fruit, combined with a toasted undertone. The wine is characterized by its elegancy and finesse. The tannins provide the wine with the necessary body and structure.

Appelation

AOC Bergerac

Community

Saint-Nexans
Conne de Labarde

Yield

45 à 55 hl/ha

Surface

0,75 - 1ha

Soil

Chalky clay
Loamy clay

Variety

Merlot: 50%
Cabernet franc: 10%
Cabernet sauvignon: 40%

Density

4000 plants/ha

Viticulture

Integrated Pest Management

Pruning

Double Guyot

Soil treatment

natural cover crops between the rows

Harvest

The selected grapes are characterized by their supreme phenolic ripeness and aromatic expression. Mechanical harvesting (Pellenc Gamma 8000) and destemming

Bulk aging

The wine ages in French oak barrels (1 to 3 years old) for 10 months.

Bottling

After blending, fining, clarification, filtration and stabilization, the wine is bottled on the estate.

Vinification

Specific selected Yeast strains are used to induce the alcoholic fermentation and to express the character of the fruit. The entire vinification process takes place in concrete and stainless steel tanks and is temperature controlled (between 24 and 28ºc). The secondary (malolactic) fermentation takes also place in the same tanks.

Press

2009
Concours de Vins de Bergerac (Gold Medal)

2011
Decanter World Wine Awards (Gold Medal, Regional Trophy Best in Show)
Concours de Vins de Bergerac (Silver Medal)
Guide Hachette (2 Stars)

2014
Guide Hachette (1 Star)

Cuvée Prestige
Press

Cuvée Prestige _ Dry White

A complex and intriguing nose that combines aromas of fresh citrus fruit with notes of vanilla and flowers. The wine is well balanced in the mouth with a rather elegant acidity. The wine is round and velvety with a nice integrated wood.

Appelation

AOC Bergerac

Community

Saint-Nexans
Conne de Labarde

Yield

45 à 55 hl/ha

Surface

1ha

Soil

Combination of silt, loam and clay

Variety

Semillon: 60%
Sauvignon blanc: 40%

Density

3000 à 4000 plants/ha

Viticulture

Integrated Pest Management

Pruning

Double Guyot

Soil treatment

Natural cover crops combined with mechanical soil treatments.

Harvest

Mechanical harvesting

Bulk aging

The wine ages for 8 months in French oak barrels and in the presence of fine lees.

Bottling

After blending, fining, clarification, filtration and stabilization, the wine is bottled on the estate.

Vinification

The best lots are separated and are subjected to a low-pressure pressing with a pneumatic press. Specific selected Yeast strains are used to induce the alcoholic fermentation. The fermentation takes place French oak barrels (30% new oak).

Press

2011
Silver Medal Decanter World Wine Awards 2013
1 Star Guide Hachette 2014

2012
Bronze Medal Concours de Vins de Bergerac

2013
Silver Medal Decanter World Wine Awards 2015
Guide Hachette des Vins 2016