Côtes du Marmandais AOC-AOP


Two terroirs with special traits that winemakers have been able to enhance through a passion for a trade and sharing. With their warm accents, aromatic finesse and generosity, these wines are in tune with the many treasures found in regional cuisine.

Cabernet Franc N, Cabernet Sauvignon N, Merlot N (less than 85% together)

Complementary red grape varieties are Abouriou N, Cot N (Malbec), Fer Servadou N, Gamay N, and Syrah N (Shiraz), less than 50% together.

Sauvignon B and Sauvignon Gris G

Other white grape varieties are Muscadelle B and Semillon B, les then 30% of both.

Red wines with aromas of red fruits dressed in a beautiful purple rode. Full and balanced, round and fleshy, enhanced with silky tannins.

Food and wine pairing:

Lamb curry, wild boar stew, roast chicken…

Very aromatic rosé wines. Nice balance between natural freshness and fruity aromas.

Food and wine pairing:

Very refreshing as an aperitif. Goes perfectly with fresh food and modern cuisine. Served between 8 and 10 ° C.

Balanced, fresh and fruity.

Food and wine pairing:

Grilled fish in white butter sauce, white meats. Served between 8 and 10 ° C.


1990: Appellation d’Origine Contrôlée (AOC-AOP*)

Location: Aveyron department

Production area: 192 ha (475 acres)

Harvest: 8 274 hl (827 400 litres): 90% red, 10% rosé

Terroir: Between 300 and 600 meters of altitude on soils rich in limestone and iron oxide, red in color, the “rougiers”.

Climate: Sometimes continental, sometimes Mediterranean, with a dominant oceanic influence.


2011: Appellation d’Origine Contrôlée (AOC-AOP*)

Location: Lot-et-Garonne department

Production area: 800 ha (1 977 acres)

Harvest: 45 000 hl (4 500 000 litres): 70% red, 27% rosé and 3% white

Terroir: Clay-limestone molasses on the slopes of the right bank of the Garonne, and terraces of alluvium and boulbènes on the gravelly slopes of the left bank.

Climate: Influence of the mild oceanic climate; the generous sunshine and the autan wind from the Mediterranean favor the ripening of the grapes.

* Created by the EU in 1992, the AOP label (Appellation d’Origine Protégée) designates products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from that region. The English equivalent is PDO (Protected Designation of Origin).