Laurent de Bosredon took over this family property in the mid-80s. He had, and has, one target in mind: to raise the quality of, and the consumer interest for, the two appellations Bergerac and Monbazillac. He started practicing the methods developed by the oenologist Denis Dubordieu, researcher in Bordeaux. For example, a few hours skin contact for the white wines and some oak aging on the lees for both the reds and the whites. Or the importance of measuring the phenolic ripeness of the grapes to be able to decide on the best time to harvest. Chateau Belingard was originally best known for its Monbazillac wines but Laurent’s improvements in winemaking and quality have given the dry white wines a more prominent place: fresh, appely, with no or very little oak for Chateau Belingard (“tout court”) or the oak aged Blanche de Bosredon, named after Laurent’s grandmother. And the reds should not be forgotten either!
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