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Château Mangot

3rd generation, we operate 2 vineyards in 2 different appellations, conducted in respect of the soil: foliar preparations, rich in trace elements and plant extracts, without any...

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(33) Gironde

3rd generation, we operate 2 vineyards in 2 different appellations, managed with respect for the soil: foliar preparations, rich in trace elements and plant extracts, without any synthetic inputs or biotechnology. The aim: to promote soil balance to prevent disease and improve grape quality.
Our objective: To give pleasure and provoke emotions with healthy wines, to the identity of their terroir and in respect of
the environment.
CHÂTEAU MANGOT - Saint Emilion Grand Cru 34 hectares of vines.21 plots. 35 to 86 metres above sea level. 4 zones of terroirs: foothills, slopes, terraces and plateaus. Clay and limestone, asteriated limestone, limestone molasse, etc. With numerous ecological reserves (hedges, woods, slopes, grassy strips, etc.) representing 15% of the surface, biodiversity is a real asset of the Mangot terroir, or rather of its terroirs
CHATEAU LA BRANDE - Castillon Côtes de Bordeaux 16 hectares.10 parcels. From 15 to 78 metres above sea level. 2 zones of terroirs: high hot, dry and ventilated coasts at the foot of cooler coasts. Clayey-limestone, limestone with flint veins. Château La Brande has 21 hectares in one piece, including 16 hectares of vineyards. A vineyard with hilly and rugged terrain, between woods and forests, which offers a bucolic and wild landscape.

Our story

It all begins with five centuries of history. As early as 1556, the Mangot vineyard was mentioned as a renowned wine-producing entity. With the first vines in row in 1561, and sublimated by the architect Mollo in 1890, Mangot distinguished himself through several awards with a medal at the Concours Général Agricole de Paris in 1908 and a Grand Prix at the 1910 Universal Exhibition.

In 1954, Simone and Jean Petit will give a new turn in the history of Château Mangot. Starting from nothing, their work and ambition made it possible to build the 34 ha of Mangot vineyard, hectare after hectare over the years. In 1989, Anne-Marie, daughter of Jean and Simone, and her husband Jean-Guy Todeschini, aware of Mangot's potential, decided to explore and develop its terroirs. It is time for renewal. Restructuring of the vineyard, creation of terraces, construction and renovation of buildings. In 2008, Karl and Yann, sons of Anne-Marie and Jean-Guy, joined forces to bring a new dynamic to Mangot. Thanks to their studies and experience in viticulture, their constant research and questioning, they push back the technical limits, innovate and create
new wines.

Other little stories

Our wines are the result of a meeting: a passionate family and a wealth of terroirs, a teamwork that combines know-how and open-mindedness to offer you wines by authors with the objective: To give
pleasure and provoke emotions!


is made BEFORE THE VINE...

We practice an ecological viticulture of conviction where synthetic products, herbicides and insecticides have no place. Not by fashion, but just by evidence and personal reflex. Certified ISO 14001 (SME Bordeaux) and HVE (High Environmental Value) level 3, our aim is to reduce our environmental impact as much as possible: to preserve our soils, landscapes, groundwater, biodiversity and people. Organic inputs such as manure and compost, coupled with legume/cereal seedlings, promote biological activity in the soil. Throughout the vegetative cycle, after observation and analysis, foliar preparations applied at homeopathic doses (trace elements, plant extracts, silica, etc.) maintain the plant's nutritional balance, stimulate its natural defences and thus increase its immunity. This allows us to minimize phytosanitary inputs, however natural they may be, such as copper for example... This ecological approach (started in 1997 and intensified since 2008) requires rigour and precision, reduces yields, but rewards us from vintage to vintage with grapes

that reflect their terroir.

This gardener's work allows us to vinify in a less interventionist way, as naturally as possible, without biotechnology or artifices. Here too, rigour is essential: hygiene and good maintenance of the cellar throughout the year are essential to preserve the quality and expression of our wines, as are the indigenous yeasts and a very limited quantity of sulphites, used in a well thought-out and adapted way (30 to 50 ml/L of total SO2, i. e. 1/2 of the quantity authorised in organic), which allow our wines to reveal all the typicity of their terroirs. It is not a question of doing nothing, but of guiding them as best as possible, if necessary, so that they release their full potential: pure, precise and expressive wines, not deviant and above all that we would like to drink!


fter more than a year of ageing in vats and/or barrels, we bottle our wines for up to 5/7 years depending on the vintage, in order to offer them for sale when they are fully tasted... A grape from a healthy vine on a living soil, vinified with respect, augurs a sincere

and expressive



In a desire for transparency and to be appreciated at their true value, our wines need to meet people. They are therefore presented by us at the château and on various trade fairs, but above all they take place in our "Partners"' homes in a privileged setting (far from cold and soulless displays): wine shops, wine bars and restaurants, aware of the work done and all as passionate as we are about sincere and well-made wines. They will be able to tell you about our wines and transmit to you, we are sure, our deep convictions... Certainly, our wines are closely related to the involvement of our family, the Todeschini. But because of our convictions, which require work and precision in the service of the vine, we cannot work alone. It is therefore thanks to our team, which shares this same vision of the winegrower's profession, that we are taking up this challenge. A "rather" young, dynamic team, which makes itself available and gives all its energy in the production of our wines, from the size to the vinification


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