1 500 hectares of vines.
250 producers.
77 000 hectolitres.
About 12 million bottles
sold each year.

: official creation of the appellation Entre-deux-Mers
1953 : the 23rd September law
sets up new conditions for
production and names the grapes varieties for whites that
comprising the blending :
Sauvignon, Sémillon
and Muscadelle.
The history and cultural identity of the Entre-deux-Mers are closely linked to the vines. The gallo-roman colonization sets up the foundations of a great agricultural territory, but the monks of the Middle Age are really responsible for the fame of this wine territory. In 1079 the Abbey of La Sauve Majeure is funded by Gérard de Corbie. The Benedictine monks clear the “silva major” forest and plant the vines. They work to improve the cultural methods and set up a privileged trade with England. Soon the Abbey spreads up its influence. A century after its foundation 76 priories depend on the Abbey of La Sauve Majeure.

Then the region is covered by roman churches, true treasures of simplicity and grace. At the end of the 13th and beginning of the 14th century the first bastides emerge from this region of the English Aquitaine, of the Plantagenêts: Monségur (1265), Sauveterre, Pellegrue, Blasimon, Créon (1312)… These fortified cities are still today the core of the historical personality of the Entre-deux-Mers.

The Abbey of La Sauve Majeure, is currently a State property, it was classified World Heritage of the Unesco in 1998 for the walking paths, “chemins de St Jacques de Compostelle”.

The Entre-deux-Mers could have well been called entre-deux-marées (between two tides). The region is actually located between the river Garonne, South, and the river Dordogne, North. These two rivers are under the influence of the ocean. When the spring tides arrive surfers meet there to sail on the Mascaret, this famous wave created by the rising tide.

With time the two rivers have left sand, gravel and clay coats on the soil that mingle with more ancient limestone rock and offer an inimitable diversity of soil varieties. The vineyard is located on high lands cut by numerous streams that formed the hills. Because of the various sun exposures, the soils mostly made of clay are very profitable for the culture of white grapes, the vines find here under this mild oceanic climate an ideal environment.

Making the entre2mers wine
When arriving at the winery the grape is pressed to separate the press-must (juice of the grapes) from the skins. A lot of winemakers prefer to leave the juice of the grapes with the skins to macerate for a few hours before pressing. This is called skin maceration. This step increases the extraction of fruit flavours.

The settling of the must clears the before the alcoholic fermentation during which sugars are slowly transformed into alcohol. Fermentation takes place between 18 and 20°C and lasts for 12 to 15 days.

The ageing lasts generally from 3 to six months, a little bit more when the wine is aged in barrel. The wine is bottled during the year following the harvest. The development and maturing of the wine continue in the bottle. This can last up to five years.