The Story
100% Sémillon from Monbazillac and Bergerac, South West France.
Aromatic • buzzing • citrus • chuggable.
A textbook example of a great pétillant naturel, this sparkling wine is bursting with aromatic notes of crisp green apple and bright lemon zest. The Sémillon grapes are gently pressed and undergo a cold, slow fermentation in stainless steel. The wine is then bottled before the fermentation is complete, capturing the natural bubbles inside. Bottled undisgorged and with no added sulphur, it’s a hazy, lively, and incredibly easy-drinking sparkling wine.
Château Barouillet is a family business with a deep connection to the land, tracing its history back over eight generations in the Bergerac region. Winemaker Vincent Alexis works alongside his father and grandfather, having successfully transitioned the entire 45-hectare estate to organic viticulture—a change Vincent championed. The family's philosophy is centred on respect for the raw materials, limiting additives to the bare minimum and employing low-intervention techniques to allow the natural yeasts and terroir to express themselves. They adapt their work each year to the specific climate and vine conditions, honouring tradition while pushing a biodynamic approach.
Description
100% Sémillon from Monbazillac and Bergerac, South West France.
Aromatic • buzzing • citrus • chuggable.
A textbook example of a great pétillant naturel, this sparkling wine is bursting with aromatic notes of crisp green apple and bright lemon zest. The Sémillon grapes are gently pressed and undergo a cold, slow fermentation in stainless steel. The wine is then bottled before the fermentation is complete, capturing the natural bubbles inside. Bottled undisgorged and with no added sulphur, it’s a hazy, lively, and incredibly easy-drinking sparkling wine.
Château Barouillet is a family business with a deep connection to the land, tracing its history back over eight generations in the Bergerac region. Winemaker Vincent Alexis works alongside his father and grandfather, having successfully transitioned the entire 45-hectare estate to organic viticulture—a change Vincent championed. The family's philosophy is centred on respect for the raw materials, limiting additives to the bare minimum and employing low-intervention techniques to allow the natural yeasts and terroir to express themselves. They adapt their work each year to the specific climate and vine conditions, honouring tradition while pushing a biodynamic approach.
