La Vigne d’Albert 2017 logo agriculture biologique


Bergerac Red


Clayey-limestone soils

Grape varieties

Périgord (Mérille), Abouriou, Merlot, Cabernets (Franc & Sauvignon), Côt (best selection of), Fer Servadou


Wine without sulphur. All bunches are destemmed, before being put directly into the vats on indigenous yeasts (thanks to the pied de cuve method of doing a very small pre-harvest to start the natural fermentation going). 20 days of maceration, during which 10 days a quick fermentation takes place until there are 0 grams of sugar left. The malolactic fermentation occurred in December 2017. The wine was bottled without being filtered in may 2018 without the addition of sulphur. 13.5% alc and no trace of Brettanomyces when analysed.


Aged on the lees without adding sulphites in stainless-steel vats and amphoras.


The 2017 vintage boasts a deep grenat-colour with a bright purple touch. It lets off intense aromas of very fresh & ripe fruit, with a soft floral note too. The mouth is full, round and delicious with a delicately light sweetness and a lovely freshness. A real fruity wine!

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