associe le merlot et le malbec, comme la tradition du nord libournais l'exigeait au 19ème siècle, poussant sur de jolies argiles bleues le tout en biodynamie bien sûr.
The grapes are vinified naturally and then aged in amphorae for 15 months.
Cette relation magique entre le raisin et l'argile offre soyeux et profondeur.
In 2000, Henri Duporge took over the family vineyard and created Château Le Geai.
Located in Bayas, north of Saint-Émilion and Pomerol, Château Le Geai covers 18 hectares of vineyards managed using organic and biodynamic methods.
A great enthusiast, he works the vines himself, makes the wine and is committed to respecting the environment, no chemicals or natural insecticides are used.
In-depth soil enrichment work and plant cover are practised, in accordance with the rules of biodynamics. The vinification has always been natural (indigenous yeasts) with the least possible intervention. Sulphur free is the rule that dominates all transformation of his grapes into wine, and if ever the use of sulphur is essential, he uses natural volcanic sulphur.
Deeply attached to his terroir, Henri's wines express a real commitment: to let the soil and the vines express themselves as naturally as possible. A very recognisable "patte" characterises his range, with a freshness and a very particular tannic texture that give his wines their charm.
A fine example of the environmental and societal transition that characterises the Bordeaux vineyards today.
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