Our wines

The bringing together of the three traditional varieties of grapes to be found in the wines in the Adour valley, gives the wine a ruby red colour and different aromas of red berries, blackcurrant and spices for the finishing touch. Remarks for tasting: serve the wine at 16-18° C (open the bottle 2 or 3 hours before tasting, and, if possible, pour it into a carafe to let it breathe). Drink it as an aperitif with charcuterie or serve it with white or red meat, cooked in sauce or grilled, duck magrets or cheese.

An emblematic variety of grape in the region, used to make wine which is adapted to express its aromatic nature characterised by aromas of blackcurrant, blackberry and vanilla. A deep colour, a tannic balance, it’s a wine which improves with age. Remarks for tasting: serve the wine at 16-18° C (open the bottle 2 or 3 hours before tasting, and, if possible, pour it into a carafe to let it breathe). Serve it with red meat cooked in sauce or grilled, game, foie-gras, confits, hams, poultry, rabbit, cheese and chocolate

A dark red colour with shades of garnet, with blackcurrant aromas, a spicy hint which lingers on after drinking and subtle aromas of cocoa. Remarks for tasting: serve the wine at 16-18° C (open the bottle 2 or 3 hours before tasting, and, if possible, pour it into a carafe to let it breathe). Serve it with white or red meat, cooked in sauce or roasted, and with grilled andouillette, blood sausage, pâté de campagne or terrines, fish and any kind of cheese.

Mainly Cabernet Franc, an elegant variety of grape, which is very demanding and needs a lot of attention and know-how to obtain the subtle aromas of red fruit and the spicy hints which linger on in the mouth.

Remarks for tasting: serve the wine at 16-18° C (open the bottle 2 or 3 hours before tasting, and, if possible, pour it into a carafe to let it breathe).

Serve it with roasts (veal, beef and pork), pâtés and meat, risottos, pizzas, poultry, barbecues, kebabs, salmon, beef casseroles, any kind of cheese and red fruit crumble.

Le Moustron is made from Tannat which is grown on very low-yielding plots. It is macerated and made into wine in a process developed in our wine cellar, MOUSTROUNR, and gives rise to powerful, highly complex red-fruit aromas. It is a wine which improves with age.

Remarks for tasting: serve the wine at 16-18° C (open the bottle 2 or 3 hours before tasting, and, if possible, pour it into a carafe to let it breathe).

Serve it with roasts, prime ribs of beef, legs of lamb, top quality poultry, rabbit, tagines, cheese and chocolate fondants.

The white wines come from a plot of very old varieties of grapes – Baroque and Clairette – whose vines are mostly one hundred years old. A fresh white wine with green tints and aromas of blackcurrant buds and citronella. The Petit Manseng and Sauvignon varieties of grapes, from a new plantation, bring an aromatic touch to the Baroque which guarantees long life. Remarks for tasting: the temperature required for serving white wine is between 8-11° C. It can be poured into a carafe to let it breathe. Ideal as an aperitif, with fish cooked in sauce or grilled and with shellfish.

Rosé Frontière made from Cabernet with a touch of Tannat to give it its bright, deep pink colour. A new 2019 rosé, made from Fer Servadou brings special hints of freshness and specific aromas. After destemming the grapes are crushed lightly in order to conserve all the fresh aromas of the fruit which remain thanks to fermentation at a low-temperature and maturation on fine lees. Exotic fruit aromas which linger on in the mouth. Remarks for tasting: to be served really cold with your aperitifs, tapas, pizzas, fish and salade gersoise.