An organic white wine from classic French region of Bergerac. Complex set of flavours from a blend of Semillon, Sauvignon and Muscadelle. Expect tropical fruit, a bit grassy, some smoothness (no sharp acidity), hints of gooseberries, grapefruit and peaches.
Food Match: Good with substantial meals as it has a good body.
||Organic, Vegan, Sugar Free
Semillon 50%, Sauvignon Blanc 40% & Muscadelle 10%
||1g/l Residual Sugar Only
||Under 20mg/l Natural & Added Sulphites
Read more about no sulphites added wine labelling here (short read). Find out more about differences between organic, vegan and natural wines here (long read).
THE WINEMAKERS: Guillaume and Luc de Conti in Ribagnac, Bergerac, South West France
THE HISTORY: The de Conti family originates from Italy. It was Guillaume’s great-grand father, and Luc de Conti and Francis de Conti’s grand-father, Vincenzo, who settled in the in the village of Ribagnac (in the Bergerac A.O.C. zone) in 1925, having left Italy because of the famine and lack of work (He was a carpenter and wheelwright, making wheels for carts). He found work as a crop-sharing tenant farmer on the farm belonging to the magnificent château de Bridoire of Ribagnac.
On his death in 1956, his son Primo took over the farm but refused ’the state of slavery’ that involved being a share-cropping tenant so he simply rented the farm from the château. Primo’s two sons, Luc and Jean and their cousin, Francis all grew up together on the family farm in Ribagnac. Francis’ father, Albert, then bought a small property with 20 hectares of vines in the nearby village of Saint Julien d’Eymet.
Later on in the 1980’s, Luc and his brother, bought the farm that their family had always farmed and created an agricultural and viticultural business together. The first bottle of wine labelled ‘Château Tour des Gendres’ was produced by them in 1986. In 1990, their cousin, Francis, joined the family business, bringing with him his 20 hectares of vines at Saint Julien d’Eymet. Francis, his son, Guillaume, and Luc now run château Tour Des Gendres together.
TERROIR: Clay-limestone soils, with big pebbles.
VITICULTURE: Green harvest, leaf and bunch thinning. Manual picking and selection of ripe grapes. 55-60 hl/ha
Fermentation and elevage on the lees in stainless steel vats