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Technical itinerary: The grapes are harvested with the greatest care by hand into identified harvest crates, cooled in a cold room, and traced throughout the oenological technical itinerary. For Rosé and White wines, the inert grapes (absence of oxygen) are pneumatically pressed at low pressure, with juice selection by physical measurement and tasting. These same juices are cold-stored (5°) for several weeks before slow, regular alcoholic fermentation. At the end of this fermentation, these wines are kept on their fine lees (to nourish the wines and gain in complexity) with several weeks of mechanical stirring.
L'épicerie du Château
Basil Confit
Château Trémouries
Wine confit
Château Trémouries
Santonilade of green olives, almonds & hazelnuts
Château Trémouries
White balsamic vinegar
Château Trémouries
Mustard with grape mustard
Château Trémouries
Vine peach with wine
Château Trémouries
Artichoke and tomato goat cheese
Château Trémouries
Red Balsamic Vinegar
Château Trémouries
Honey & lemon
Château Trémouries
Rosemary Confit
Château Trémouries
Wine salt
Château Trémouries