South West

The fertile territories of the south-west of France tell of a very ancient winemaking tradition, lively already in Roman times. The vines, often indigenous, give life to 27 AOC: "Appellation d'origine contrôlée". The calming action of the sea characterizes the climate of the whole region which sees numerous micro-climates. Cold and rainy winters and warm summer Atlantic currents mark the area close to the Pyrenees where the terroir is clayey and stony, while a succession of gentle hills dominates the landscape between Monein and Jurancon: the sea is very close, the soil of glacial origin and woods that surround the vineyards offer shelter from the winds. Here the vines Lauzet, Camaralet and Manseng give rise to white wines, soft and pleasant. From the black berries "Malbec" we obtain the robust and powerful wines of Cahors, where the river Lot makes the terroir rich in clay, silicon and limestone. Instead, the distillates from the French Southwest do not need to be presented: the Cognac and the Armagnac. Both obtained from the distillation of the "Ugni Blanc", they differ in the working method. For the Cognac the alembic called "charentais" is used: the heated wine passes through the serpentine immersed in cold water, condensing at the end of a process which, at least 2 times, releases the liquor from the impurities and it lowers the alcohol content. Used to produce Armagnac, generally in blend with "Colombard" or "Folle Blanche", the armagnacais "allows continuous distillation thanks to its double column. Closed in oak wood they will take on the typical, warm amber color due to aging which, for Cognac, will last at least 24 months.
Production area
South West
South West 1
South West 2

South West

Country name France
Typical dishes Among the typical specialties of the city of Gap, to mention in particular the potato or spinach fritters, vegetables or meat, and sweet ones, for example plums. Other specialties: toma, pâté, oreilles d'ne (literally "donkey ears" because of the shape, wild spinach gratin and lasagna), potato ravioles, flour and eggs, fresh pasta gratins with spinach and local cheeses ... A very varied cheese production that offers a blue of the high pastures or the Queyras cheese. As for fruit, taste pears and apples, such as the Passa Crassana pear and the Golden Delicious apple, and apricots whose fame has crossed the border of the Hautes-Alpes orchards. Further south, ample space for honey, which comes from the traditional Provencal essences. And in terms of liqueurs, the Hautes-Alpes boasts of famous: the most celebrated is the génépi, but there are also blueberry and pear liqueurs. Finally, a fresh and light beer, the Alphand, produced in the region.
Typical products This region is divided into many small wine-growing areas that produce wines of different types, with a good price / quality ratio and here you can find wines of great interest. Near Bordeaux, along the banks of the Dordogne, is the district of Bergerac where, mainly, the same Bordeaux grapes are grown and the wines have much in common with the wines of the famous neighbor. The best red wines are considered those of the central denomination Péchermant. In Monbazillac, Rosette and Saussignac, sweet white wines are produced. In the Armagnac district not only armagnac is produced, but also some light wines with the denominations Côtes de St. Mon, Tursan and Madiran. The red wines are made with the Tannat and Fer vines and the black vines of Bordeaux; in the whites there is a blend of interesting grapes such as Arrufiac, Courbu, Gros and Petit Manseng and also the white vines of Bordeaux. In one area, with the same area of ​​Maderan, white wine is produced under the name Peacherenc de Vic-Bilh.
Vineyard hectare 16000