➔ ABOUT THE PRODUCER
The Laplace family estate is called Château d’Aydie (pronounced “die-dee”). La Review de Vin de France, the best French Wine Journal, says Pierre Laplace and his 4 children form one of the most dynamic and influential families in Madiran. The last decade has been decisive for the estate inducing a reorganization of the vineyards and optimizing the extraction and aging methods.
➔ CURRENT WINES
Vines average 30 years on 3 soil types: clay-limestone (Saint Lanne), clay-gravel (Aydie), clay-pebbles (Moncaup). Sustainable.
Hand-harvested. Cold maceration 10-12°C for 5 days. Fermentation at 25°C with 30-day maceration. Gentle crushing and pump-overs. Aged 40 months in oak and concrete.
Deep ruby. Fine and complex: black fruit with hints of coffee. Rich attack with refined, mature texture, silky tannins, and subtle woody nuances.
Clay-limestone, clay-gravel, and clay-pebble soils across the Aydie estate. Sustainable.
Hand-harvested. Traditional vinification with controlled extraction. Shorter aging than the flagship.
Approachable and fruit-forward with dark berry and plum. Soft tannins, medium-bodied, and balanced.
Clay-limestone, clay-gravel, and clay-pebble soils. Sustainable.
Hand-harvested. Cold maceration 10-12°C for 5 days. Each variety fermented separately. Aged 12 months in steel tanks and oak barrels.
Rounded and generous. The Cabernet Franc softens the Tannat's structure, producing a balanced wine with dark fruit and gentle spice.
Clay-limestone soils in the foothills of the Pyrenees. Sustainable.
Temperature-controlled fermentation. Aged in tank to preserve freshness.
Silver-yellow tone. Perfect balance between subtlety and boldness. Aromatic with white fruit, exotic notes, and a fresh, lively palate.
QUICK FACTS
REGION
COUNTRY
APPELLATION
Madiran | Pacherenc du Vic Bilh