The Domaine Jean-Paul Picard et Fils is a family-run estate, with an incredibly long history, having been in the family since 1750.

Today they passionately cultivate 14 hectares of vines, all of which are situated on the slopes of Bué and are amongst the best sites in the region. Guided by the lessons of the past and their artisanal knowledge, they practice ‘lutte raisonnée’ to preserve soil health and insist on manual harvesting of the grapes. One of the peculiarities of the Domaine is that they have a multitude of small parcels, each with their own character, and vinified according to their terroir and position. Each are vinified using indigenous yeasts in their modern gravity-fed winery, to produce high-quality, expressive wines, full of complexity.

The vines are cared for under the minimum intervention method. Half of the Domaine has a grass cover, particularly on the steeper slopes, as this helps limit erosion of the soil. They also plough the soils, de-compacting the top soils, which helps to develop micro-bacterial life. The “terres blanches” (white soils of limestone-clay), make full and powerful wines. These soils are mainly found on the steep slopes of the commune of Bué. The “caillottes” (small pebbles), are a very stony soil where limestone dominates, giving well balanced, very aromatic wines. They carry out harvesting by hand, doing the first sorting in the vineyard.

Macerated on the skins to extract the colour, pneumatic pressed, then fermented with native yeast at a low temperature to preserve aroma and freshness, it should be served at about 10°. Aged on the lees for between 4 and 6 months.  Salmon pink colour, with intense exotic fruit aromas. In the mouth this wine is dry, fruity and supple with hints of flora.

Great with grilled meats such as pork and all day long in the summer.