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PIERRE FAYTOUT – VIGNERON ÉTHIQUE

I joined the family estate in 2008, founding the company Vignobles Faytout to perpetuate the know-how built up by my family over five generations. A part of my vines were my grandmother’s. But the family tree doesn’t end there: the parents of some of my employees worked with my grandparents. A true family business! The wines we craft together are expressive and authentic, just like our personality and our soils.

PIERRE FAYTOUT - VIGNERON ÉTHIQUE

Puisseguin Saint Emilion

Rouge

PIERRE FAYTOUT - VIGNERON ÉTHIQUE

Technical informations

Village: Puisseguin
Total winegrowing area: 30 hectares
Terroir:
Soils of clay-limestone - Sub-soils of limestone – 60-meter high – 30-year-old vines – North-south exposure on top of the slope and east-west on the side of the slope.
Winemaking and ageing:

Mechanical harvest with integrated sorting at the end of September. The juice is cold-racked. Temperatures are kept at 25 Celsius degrees during alcoholic fermentation with cap-punching for gentle extraction. After fermentation, 3 days at 35 Celsius degrees. Maceration for three weeks and running off. Aged in cement vats with wood input.

Blend:
90 % Merlot, 9 % Cabernet Franc, 1% Cabernet Sauvignon
Tasting comments:

The color is incredibly intense due to slow, well-controlled extraction. The rich nose is followed by an excellent palate: powerful, dense, and well-balanced with great sweetness. A a well-made wine from the vineyard to the bottle.

Food and wine pairings:

Prime rib of beef

Awards:

► Vintage 2019:
- SILVER CITADELLE DU VIN 2021
- GOLD INTERNATIONAL ORGANIC AWARDS 2021
- GOLD 70 MILLIONS DE DEGUSTATEURS 2021
- SILVER MUNDUS VINI 2020
- GOLD ASIA IMPORT NEWS AWARDS 2020
- GOLD LONDON AWARDS 2020
- SILVER SAKURA 2021

CHÂTEAU PUISSEGUIN LA RIGODRIE

Puisseguin Saint Emilion

Rouge

CHÂTEAU PUISSEGUIN LA RIGODRIE

Technical informations

Village: Puisseguin
Total winegrowing area: 30 hectares
Terroir:
Soils of clay-limestone - Sub-soils of limestone – 60-meter high – 30-year-old vines – North-south exposure on top of the slope and east-west on the side of the slope.
Winemaking and ageing:

Mechanical harvest with integrated sorting at the end of September. The juice is cold-racked. Temperatures are kept at 25 Celsius degrees during alcoholic fermentation with cap-punching for gentle extraction. After fermentation, 3 days at 35 Celsius degrees. Maceration for three weeks and running off. Aged in cement vats with wood input.

Blend:
90 % Merlot, 9 % Cabernet Franc, 1% Cabernet Sauvignon
Tasting comments:

The color is incredibly intense due to slow, well-controlled extraction. The rich nose is followed by an excellent palate : powerful, dense, and well-balanced with great sweetness. A a well-made wine from the vineyard to the bottle.

Food and wine pairings:

Prime rib of beef

Awards:

► Vintage 2022:
- GOLD CHINA AWARDS 2023
- GOLD JAPAN AWARDS 2023
- GOLD LONDON AWARDS 2023
- 90 points WINE ENTHUSIAST 2024
- GOLD BORDEAUX 2024

► Vintage 2021:
- GREAT GOLD FRANKFURT 2022
- GOLD AMERICA AWARDS 2022
- GOLD JAPAN AWARDS 2022
- GOLD LONDON AWARDS 2022
- SILVER INTERNATIONAL ORGANIC AWARDS 2022
- GOLD SINGAPOUR COMPETITION 2022
- GOLD TAÏWAN AWARDS 2022
- GOLD CHALLENGE MILLESIME BIO 2023
- SILVER SAKURA 2023
- GOLD CHINA AWARDS 2023
- GOLD JAPAN AWARDS 2023
- GOLD LONDON AWARDS 2023
- GOLD 70 MILLIONS DE DEGUSTATEURS 2023

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