Wine-making, a meticulous process

The juice is extracted by progressive pressings from the harvested grapes.

The fermentation is very slow because of the must’s rich content. When it reaches a certain alcoholic strength, the Fermentation slows down, leaving its liquor to the wine. When the sought balance is reached (alcohol-liquor-acidity), the fermentation is arrested.

At Château Monteils, the wine-making takes place in small tanks corresponding to the vine parcels.
Modern techniques, such as control of the fermentation temperature, are associated with more traditional tools like a Coq vertical basket press.

At the maturing stage, the wine is kept in French oak casks for about 18 months before being bottled (exclusively at our estate).

Tasting

Preignac wines, with less mellowness than Sauternes of the other villages and less spirit than Barsac ones, represent, thanks to their subtle balance, premium choice aperitifs. They should be served cooled but not iced (9°C).

During a meal, they are ideal served with foie gras, white meats, delicate fishes or desserts.

Also you can try to discover the surprising combination with a veined cheese, Roquefort, Gorgonzola, Stilton for instance.

Here is a comment extracted from the magazine France Exportation concerning Château Monteils:
“A superb golden yellow colour, perfectly limpid. A floral nose of acacia and linden aromas with fruited notes particularly melon. The attack is powerful, the aromas are confirmed with touches of honey and cinnamon. A great wine, elegant and harmonious thanks to a fully aromatic bouquet.”

Distribution

Part of the production is distributed through Bordeaux wine-merchants.

An increasing part is distributed directly, either to the French traditional market (cellarmen, Horeca: hotels, restaurants, cafés…) via agents, or more recently to export markets by developing an importers’ network.

Please do not hesitate to contact us for the name of your local supplier.

We are looking for importers or agents in different countries.