Origin: Gascony
Produced on land at Château de Neguebouc. Rootstock: 3309 Volume: 50 hectolitres per hectare. Stored cold before fermentation with Burgundy and Champagne yeasts at 13° to 14°C on fine lees. Fermentation is halted when the density reaches 1015. Good residual sugar to preserve both finesse and structure.

Character :
A full-flavoured wine expressing itself more in the mouth than in the nose. Pale yellow robe. Woody, fine aniseed aromas. This Côtes de Gascogne should be served at around 14°C. It can accompany a meal from start to finish. 11 degrees.