L'autre de Sociando



Production area - Type of soil

Saint Seurin de Cadourne - Guntz gravel, deep clay-limestone substrate 

Appellation d'origine contrôlée


Average age and surface area of the vineyard

30 years - 85 hectares 

Grape varieties

50% Merlot, 50% Cabernet Sauvignon 

Plantation density

8333 vines/hectare 

Vinegrowing techniques

Double Guyot pruning, 6 to 8 buds per vine. Replacement of dead vines. Small leaves trimmed in spring, binding, topping - vines tended manually. Earthing and de-earthing. 


Manual harvest with boxes Sorting before destemming, light crushing Vinification by variety and by plot, for optimal results. 

Winemaking - Maturing

Traditional Bordeaux method. Local yeasts, fermentation in temperature-controlled vats. Pumped over daily. Fermentation for 25-30 days, followed by running-off and pressing. Malolactic transformation in the vats. Matured in French oak barrels, racking every three months, traditional method to remove the lees. Standard bungs with matrasse covering, Gironde reeds. No fining, simple filtration before bottling. 

Tasting notes

Deep, dense purple robe. Elegant and open, arriving with a flourish of woodland flowers (periwinkle, violet) and wild berries. Aeration reveals notes of dark chocolate and sweet liquorice, with typically Médocain elegance and purity. Generous, full-bodied and well-balanced, bold yet always refined. Ripe blackcurrant, toasted bread and a certain smokiness rub shoulders with a bouquet of wild flower aromas, topped off by an elegant touch of leather. Long, persistent finish. 

Serving suggestions

Will accompany seafood dishes just as well as grilled meats.

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