Anaïs fell into it when she was little. Even if she first tried to work...
Château des Annereaux
Dominique never asked himself what he wanted to do... He always knew. Its...
Château Sainte Marie
Bordeaux, Entre-deux-Mers,Bordeaux Supérieur,Haut-Médoc
Château Sainte-Marie is a wine estate located in the heart of the Entre-deux-Mers, in the heart of the...
Château Saint-Vincent is a family estate taken over by the fourth generation since 2001...
Bordeaux, Saint-Emilion grand cru
The history of Château Mauvinon began in 1962 when Claude Tribaudeau acquired the vineyard and...
The Gintrac family acquired the estate in 2013 and they wanted to anchor it in the history of the region by calling it Ascumbas, the name of Saint-Emilion before the monk Emilion came down from his Br...Lire plus Learn more
The Gintrac family acquired the estate in 2013 and they wanted to anchor it in the history of the region by calling it Ascumbas, the name of Saint-Emilion before the monk Emilion came down from his native Brittany. The estate extends over 5.3 hectares of vines in AOC Saint-Emilion Grand Cru, on the same plot, which is extremely rare in the appellation. It is by analyzing the soil of this parcel that they realized that several types of soil were present, ranging from siliceous clay to sandy clay. Thanks to this unexpected diversity, they can balance the vintages and make quality blends. With their consulting oenologist Hervé Romat, they have therefore chosen a philosophy of returning to tradition and the fundamentals of the terroir. They are neighbours of Château La Fleur Morange, a new Grand Cru Classé de Saint-Emilion, which reinforces the great potential of the terroir. They use wine-making and wine-making techniques that combine tradition and the most recent technical innovations in order to allow this potential to be expressed. They choose a grape processing and vinification that will give a wine that will keep for a long time, a wine made to be tasted to its full potential within a few years. The vines have an average age of 45 years. They are composed mainly of Merlot, which gives mainly spicy and fruity aromas, and also Cabernet Franc, which gives notes of raspberry, violet and liquorice. Cabernet Franc brings "fleshiness" and structure to the wine. They use French oak barrels from different forests (ONF sustainable management), with 3 to 5 different coopers each year, depending on the vintage. They work with different cooperages because, depending on their production method, their barrels will bring different characteristics to the wine.
Son of winegrowers, I grew up surrounded by the vine. My parents gave me the pride of living off what we produced with our own hands and being able to pass on what we built to the next generation. It was the birth of my daughter that made me think about what I was going to pass on to her and I decided to keep carefully what my parents had created, to feed her to make her grow so that I could pass on to my daughter not only what my parents had built but also what I would have developed. It is in this spirit that I created the Ascumbas estate. The purchase, in 2013, of a plot of land cultivated since the 1970s by another local family, allowed me to add a new estate to my parents' property. I came back to the vines of my origins for the love of my parents, for the love of my daughter and for the love of wine. I wanted to include this estate in the tradition of Saint-Emilion. From the cultivation of the vine to the vinification process, we combine ancestral traditions with the most recent technical innovations, with the greatest respect for the environment. One and the same passion drives us: the love of wine. We put all our skills at the service of this passion, always keeping in mind one ultimate goal: the ever-increasing quality of our wines. Our wines are, in reality, the fruit of a perfect blend of grape varieties, but also of different human skills.
My passion for wine is in my roots. I grew up in a family of winegrowers, where only Saint-Emilion was drunk at the table and the rhythm of days, months and years was established by the growth of the vine. My parents gave me the pleasure of controlling wine production from start to finish and the pride of knowing that their customers liked the wine. For me, the winegrower's job involves a double skill. It is necessary to be both in contact with the earth, doing a very botanical work, and in contact with the magic of transforming juice into wine, a transformation that must be delicately accompanied step by step.
When I think of my childhood, a multitude of memories come to my mind, but all revolve around wine and vines. Cycling through the rows of vines with my sister, summers working in the vineyard next to my mother and our long conversations while hands were working and spirits were free. I have always been fascinated by this product, a juice made from a simple, transmuted fruit, which becomes a wine worthy of accompanying the most delicious and refined dishes.