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...
In Organic Agriculture since 2000 and certified in 2013, Château du Champ du Moulin is 10 hectares of vines planted on the clay-limestone slopes overlooking the right bank of the Garon...Lire plus Learn more
In Organic Agriculture since 2000 and certified in 2013, Château du Champ du Moulin is 10 hectares of vines planted on the clay-limestone slopes overlooking the right bank of the Garonne. It is located in the Entre-Deux-Mers appellation for its whites, Bordeaux and Bordeaux supérieur for its reds, and the Cabernet-Sauvignon, Merlot and Sauvignon grape varieties combined with a rootstock (Couder 3309) draw from this terroir all the requirements to bring the grapes to optimum maturity, for wines full of rich flavours.
After starting my winegrowing career in Châteauneuf-du-Pape, then in Mercurey, Chablis and Sauternes, it was on the family land, in Fossès-et-Baleyssac, that I put my gaiters. In this land of wine-growing tradition, it is naturally in Organic Agriculture that the wealth of knowledge passed down from generation to generation is perpetuated: my father and my two grandfathers were also farmers, and the family story continues with Catherine, Aude, Thibault, Éric and Michel. All these protagonists wisely take care of all the tasks.
The Château du Champ du Moulin cellar is located on the foundations of an old windmill. The prevailing winds that sweep across our hillsides drive away moisture and give our wines a lot of finesse. The grapes ripen slowly without being overheated.