My father, who first worked as a farm labourer before becoming a winegrower, founded Château Subilaux. At the time, the estate consisted of Ugni Blanc vineyards for sparkling wine production and a dairy farm. In 1998, I took over the 7-hectare family estate, then planted with 95% Ugni Blanc. I gradually replanted the vineyard with Merlot and Cabernet Sauvignon to produce quality Bordeaux AOC wines. The dairy business was later discontinued. Over the years, I have expanded and modernised the vineyard, growing it from 7 to 42 hectares.
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