Dominique Samin is responsible for Chateau La Renaudie. This 32 hectare vineyard which is in one piece is part of a 60 hectare property. He only offers Pécharmant. The typical taste of Pecharmant comes from the particularity of the soils of its terroir, composed of sand and gravel. The vines are on average 21 years old. The cultural approach being respectful of nature, the head of cultivation works the vines in the old fashioned way by plowing without weedkiller and by practicing reasoned control to reduce the use of chemical products.
– Bernard Guyot
– Bernard Guyot
Pierre-Yves Prud’homme oenologist and head of wine production at Alliance Aquitaine is the conductor in the wine sector. It is he who analyzes and supervises all stages of wine production, from the vine stock to the table. A daily job. One of the particularities of Château La Renaudie “Les Vieilles Vignes” is the technique of “Integral vinification” which is carried out only in barrels. The grapes are thus vinified and aged from start to finish in the same container, the barrel. In the end, the average annual production of Château La Renaudie is 1,200 hectolitres.
– Bernard Guyot
– Bernard Guyot
A food and wine pairing concocted by a chef from Prigonrieux.
It is in Prigonrieux that we find his restaurant “The Boatman”, at 18 resistance street. Chef Freddy Reault is a jack of all trades. It offers both traditional cuisine and exotic cuisine from a previous stay in Mauritius.
- Starter: Sweet White Rosette Cuvée “Vieille Périgourdine” 2020 with foie gras with figs and vanilla rum
- Dish: Pécharmant La Renaudie Tradition 2017 with a stew of pork cheek confit with the winegrower.
- Another dish: Pécharmant La Renaudie in 2018 barrel aging with an old-fashioned duck stew à la Badiane.
– Bernard Guyot
Sound recording Clement Beaudouin.