The techniques for working the vines are those used in organic farming, the objective being to preserve what nature provides us.

Growing Conditions

The terroir is sandy-gravelly on lacrustrine clays from Berry.


The grapes are harvested manually between September and October. They are then destemmed and put into vatting for a period of 10 to 15 days (depending on the year). Regular pumping over will allow the extraction of aromas and color. The aging is then done in oak barrels to provide roundness and structure.


With its notes of red fruits and its slightly peppery side, our Reuilly develops a round and pleasant mouth. Its structure allows it to accompany slightly spicy dishes such as a sautéed veal with spices.

Food Pairing

This Reuilly Rouge will be ready for tasting, one to two years after the harvest. This wine should be drunk within 3 to 5 years.