French
The Wines of
Brigitte Soulier strives to make quality wines, human wines that have heart and soul, wines that resemble her: expressive, character and ... of course perfectible.
Each vintage is different because it seeks to do the best, depending on the climatology and maturity. The range of wines is built by cuvée, each with its own identity, but the varietal blends, especially for reds, are different with each vintage.
We will be delighted to welcome you for a presentation of our vineyard.
We will explain the work done at the vineyard, then the one done to the winemaking to finish by the wine growing.
Finally, we will offer you a tasting of some of our vintages.
We look forward to welcoming you to our vineyards very soon!
Cancellation policy: : Strict
We have four varietals for red wines: merlot, cabernet sauvignon, cabernet franc and a tiny bit of malbec, two grape varieties for white wines: sémillon and sauvignon (sauvignon gris, sauvignon blanc). We... See more
We have four varietals for red wines: merlot, cabernet sauvignon, cabernet franc and a tiny bit of malbec, two grape varieties for white wines: sémillon and sauvignon (sauvignon gris, sauvignon blanc). We conducted an in-depth soil study by plot where the expert concludes that "the property splits into two sets: a very clayy hillside and a hard limestone plateau. The quality of the soils observed is due to the strong presence of inflating clays, with a supply of water to the vines through the basement in the summer. The lands of Rouffignac are mainly dedicated to the semiillon which gives very good results on these clays. Whereas in Flaugeac, the hard limestone of the plateau gives less thick soils with high iron levels that are made for reds." We grow our vines with as much care as a vegetable garden! The vineyard is driven in Guyot Poussard size to respect the sap flows, and therefore the long-term vine, and at each stage of vine growth to promote optimum ripeness of the grapes: yields are therefore limited (less than 45hl/ha on reds and 20 hl/ha for Monbazillac) and we perform certain operations for a single qualitative purpose (ebuging). We spend a lot of time in the vineyards! We work the soils to keep them airy, with a developed microbial life and thus give the best of themselves to the vines. We sow green manure (legumes, cereals, clover incarnate - cf photo in the background) to decompact the soils and restore nitrogen in the spring, available for the vine. Weeding under the rank is obviously mechanical since we are in Organic Agriculture (certified in 2011; conversion initiated in 2008); any chemical molecule that is potentially toxic to nature and health is excluded from our phyto-health treatments. We are restructuring the vineyard at 5000 feet per hectare, while preserving our old vines as much as possible. See less
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French
Visit to The Hart De La Barrossa Estate
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