“La Bourgeoise” is made from old Sauvignon vines growing on flinty slopes. Historically, the names of the plots giving this wine, first worked by the monks of Saint-Satur, were warmly called “Les Bourgeoises”. That is why, in the eighties, this name was given to the new cuvee made from this selected plots. Flinty soils give wines with a great minerality, intensity and an excellent ageing potential.
When arriving at the winery, the grapes are directly pressed. After a settling at cold temperature, a portion of the wine is fermented in thermoregulated stainless steel tanks and the other portion in French oak barrels from the famous Tronçais forest. “La Bourgeoise” is patiently aged for 7–8 months on its fine lees in oak barrel with periodic hand stirring of the lees (“bâtonnage” in french), before bottling.
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