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Bergerac Rouge


Half clayey-limestone soil
30% clay
20% Boulbène (sand-clayey soil)

Grape varieties

40% Malbec, 60 % Merlot


The bunches are destalked, the grapes are then left to macerate for 4 days at a cold temperature before fermentation. The fermentation and ageing on the lees occurs in stainless steel vats, with a 20 day maceration period. Filtration is minimal.


This wine has a bright garnet-coloured touch. The aromas are very elegant; a fresh nose of red fruits, fresh cherry. The mouth is intriguing – it has a lovely body and soft tannins.