Domaine de la Caillabère
Nestled in the heart of the Pyrenean Piedmont, a wine-growing region since Gallo-Roman times, it is the...
Domaine de Maillac
Sud-Ouest, Coteaux du Quercy,Comté Tolosan
Settled since 1987, Roland and Ulrike immediately converted the property to Agriculture ...
Château Le Terme Blanc
Having made a career in the environment, Laurent Russac preferred to return to his environment...
Châteaux Montus et...
Sud-Ouest, Pacherenc du Vic-Bilh,Madiran,Côtes de Gascogne,0
Alain Brumont, a passionate wine enthusiast, has set out to discover the new terroirs of his region and ...
Sud-Ouest, Madiran,Pacherenc du Vic-Bilh
Located on the slopes of Maumusson, Domaine Sergent is a family property of 20 hectares...
Egiategia is the story of a winemaker from the South-West who takes the codes of winemaking in the opposite direction. Emmanuel is the first French winemaker to make wine underwater...Lire plus Learn more
Emmanuel Poirmeur, the winemaker behind Egiategia, offers a surprising winemaking concept. Trained as an agricultural engineer and oenologist, he embarked on his winegrowing adventure in 2008 with the creation of his Domaine. He vinifies his wines under the sea in the bay of Saint-Jean-de-Luz. It's not the sea to drink, but it's close!
Emmanuel Poirmeur, the winemaker behind Egiategia, has created a wine concept that's sure to surprise. Passionate about vines since childhood, Emmanuel logically became an agricultural engineer and oenologist. After an already atypical and varied career in the wine industry, he surprised everyone once again by embarking on his own adventure in 2008. He created Egiategia ex nihilo in virgin vineyard territory: on the French Basque Coast! The story of Egiategia, "the workshop of truths" in Basque, is a recent and impertinent one. It all began with a strong conviction: to create, from a blank page, with the freedom of the pioneers of new wine worlds, the first winery on the French side of the Basque Coast. With this in mind, in 2007 Emmanuel registered a patent for the immersion and ageing of wines under water. Yes, you read that right, underwater! Some of his wines undergo a second alcoholic fermentation in tanks immersed at a depth of 15 metres in the middle of Saint-Jean-de-Luz bay, while his first Chardonnay vines are planted between the ocean and the mountains in 2009: the dream quickly becomes reality and the adventure continues... In 2011, he rehabilitates an old disused 18th century building into a vinification cellar in Socoa.
"Without dogma, I consider the chain of gestures that lead from the vineyard to the elaboration of a wine as a creative process in its own right over a long period of time. The wine is the result, its emerging part and the one that is finally tangible. It is this result that you can taste, but to fully appreciate it, you must also understand the process, the trajectory, that gave this result.""I try to propose wines that challenge to stop time, to allow this ephemeral moment where emotions, sensations, reflections, memories are produced. The best thing is to come and see us in Socoa (visits only on reservation), it makes one more pretext to discover or return to the Basque Coast."