Close
Use the FREESHIPPING *code and don't pay for shipping
Shopping Cart
Close

In the cart you have:

Your cart is empty


Vines Sauvignon Blanc (20 %), Sémillon (80 %)

Color: Intense and bright golden yellow.
Smell: The nose is elegant and rich with notes of ripe yellow and tropical fruits, apricot and peach, honey, saffron and sweet spices.
Taste: The palate is fresh, with great balance, freshness and measured sweetness. Intense aromas consistent with the sense of smell and very long persistence.
Food pairing: Perfect for desserts, pies, fois gras, seasoned and blue cheeses.

Soil: Silico-gravelly with limestone bottom.
Exposure: North-west.
Altitude: 500m a.s.l.
Breeding system: Espalier.
Plant density: 3000 plants/ha.
Harvest: The grapes are harvested when the expected ripeness is reached. The harvest can last several weeks, this varies according to the maturation of the mold on the grapes.
Vinification: The grapes, the must and the wines, moreover, must never come into contact with the metal. The fermentation of the grapes is very slow: it often lasts more than a month.
Aging: At least 16 months in oak barriques.

Château Bastor-Lamontagne

The Château Bastor-Lamontagne company, located in Preignac, in the center of the Sauternes region, has its roots in the 18th century, when it belonged to the King of France who sold it to Vincent de la Montaigne. The indication in the "Bastor" deed of sale sanctioned the importance of the quality of the wines already produced at the time, a legacy that the family has handed down over the centuries to the present day. Today the property belongs to the Foncier-Vignobles company. The vineyards owned by Château Bastor-Lamontagne are located in the municipality of Preignac, one of the five villages to be part of the Sauternes appellation. The company cultivates 56 hectares, 52 of which are grouped in a single parcel. The grapes of Sémillon, Sauvignon and Muscadelle are grown on siliceous-stony soils. Here the plants enjoy a perfect climate, which in autumn favors the development of botrytis cinerea, the noble mold that causes an increase in the sugar residue in the berries, a fundamental characteristic of the Sauternes. The harvest is done manually, with selection only at optimal ripeness. In the cellar, the grapes ferment slowly, then move on to the ripening and bottling phase, carried out without clarification and with only one filtration.

Last entries