Viticulture and wine-making


At the end of the 19th century, vines were being cultivated in more than half of Campagnac’s lands, under the umbrella of Wine of Domme. Although red wine is generally more popular amongst wine lovers, white wine continues to play a very significant role. Given that the very nature of our soil has been proven to resemble that of the great Chablis, we therefore decided to replant our vineyard with white grape varieties. 

The first two parcels planted at Pouchou in 2009 were Chardonnay grapes.

A third plot was planted in 2012 with Viognier grapes, followed by two other plots, one of Sauvignon and an additional one of Viognier.

There are 5.5 hectares planted out in total, the breakdown of which is as follows:

  • Chardonnay, 2 ha 
  • Viognier, 2,5 ha
  • Sauvignon, 1 ha

Since the conversion of our meadows into vines, the soil has been treated solely in accordance with the Rules and Guidelines of the Organic Farming Industry, including using only special ploughs for mechanical weeding and hand-picking our grapes at harvest time. 

Biodiversity encourages Mother Nature to take over and protect our vines from a variety of diseases. This is achieved, for example, by allowing grass to grow freely between the rows of vines.

The quality requirements we are striving to obtain have an impact on the size and yields of our vines. Our yields are therefore lower than the industry average do not exceed 40hl per hectare (about 5,000 bottles per hectare).



The grapes are picked manually, carefully sorted and then placed in crates. The crates are stored in a cold room at a low temperature.
The resulting initial grape juice from the pressing of the cold grapes is put in stainless steel vats to settle and then into oak barrels for fermentation. As these operations are all conducted at a low temperature which protects the young wine from oxidation, the aromas are maintained to the maximum degree possible.
Depending on the development of the wine, for certain harvests, fermentation can be followed by a malolactic fermentation, in order to promote the appearance of the most complex of aromas. 


Our advisors ans partners.

1. Eric DUCLAUD, Œnologue D.E., previously Director of te Vin de Domme Cellar, Developer of the Lasfargues farm.

2. Frédéric THIOLLET, Œnologue D.E., Director of the Laboratory for Wine Analysis in Prayssac.

3. Alain LACOTTE, our Master of Wine.

4. AgroBio Périgord, assisting with our ongoing development projects.

5. ECOCERT, the company assisting us with our Organic Certification