Originally from Algeria, the Sadoux family has been living in the Bergerac region since 1961 when it bought Château Court les Mûts in Razac de Saussignac. Pierre-Jean Sadoux contributed to the revival of Court les Mûts and to the development of the Saussignac appellation, well supported by his wife and then, later, by his son Pierre-Vincent. In a few years, changes took place: replanting of vines, higher density per hectare (as before 1956), new practices, etc.
– Bernard Guyot
Today 54 hectares of vines in sustainable agriculture. In the Ferret of 1902 the property had 40 hectares. The use of copper is avoided as much as possible because this metal prevents the aromas from developing.
– bernard guyot
Press, heat pump, stainless steel tanks, in the vinification cellar after the harvest (the 52nd in September 2022), the fatty elements are eliminated using flotation. The juices are sometimes hot and therefore cooled. Temperatures are controlled using flags (radiators placed in the vats. Ice water passes through the radiators to cool the juices in order to maintain the temperatures between 14 and 17°. Fermentation raises the temperatures, so it is necessary to lower it to preserve the aromas of fruit, the aromas of fermentation.Some wines will be aged in wood for 9 months, others up to 24 months (like the “Pieds et des mains”).
– Bernard Guyot
The Old House is a renowned establishment in Trémolat. This Périgord reference is run by the starred chef Vincent Arnould (Meilleur Ouvrier de France in 2007). Renowned for his seasonal cuisine, mainly made with regional products, the chef offers a revisited and gourmet cuisine.
Chef Vincent Arnould from Vieux Logis in Trémolat advises you
- Hall :Dry white 2020, “Annabelle” vintage (10 €) with crayfish and its tomato tourin
- Dish : Red 2020 (30 €) Cuvée “Feet and hands” (Cuvée of 1057 bottles) with roast pigeon and squash.
- Dessert : Saussignac 2002 in a 50 cl bottle for €14.50 (20 years old and still on sale) with dried fruit (apples, quince, grapes).
– Bernard Guyot