Blends for our 2026 vintage. Truly extraordinary quality. Congratulations to our team!

Lucie, our cellar master—highly dedicated and conscientious; 

Flavie, our apprentice at Château Bois-Malot—always hardworking and cheerful; 

Filippo, an invaluable assistant for winemaking and cellar work; 

Jean-Yves (and Antonio), without whom we wouldn’t have had such excellent grapes to vinify;

Emilio de Longhi, our oenologist (Boissenot Laboratory), who is always there and highly skilled;

Lucia, who was in charge of the cellar in 2023 and 2024 and who came back to visit us out of friendship;

And of course, Théophile and Pierre-Louis, who are absent this morning but have been very active alongside their parents throughout the 2026 harvest. 

We can all be proud and happy with our work!

Photo: Nathalie Coipel

It's Raining Wine ! https://youtube.com/shorts/0EPvBIZp6Nk?si=Tnls7iJ6pCcF0YRK
Racking and pressing for the 2026 vintage began this week. 
Let yourself be charmed by its beautiful colors.

Video: Nathalie Coipel

Our 2026 vintages, matching the autumnal colors of the vineyard!

One week after the harvest ended, here’s a glimpse of our various vintages, either currently fermenting or nearing the end of fermentation.

So, here they are: 

- “Le Blanc dans les arbres,” our wine made from the Bouysselet grape variety;

- Our clairet (dark rosé) and our claret (light red);

-and the tanks containing our various red grape varieties: Merlot, Cabernet Franc, Petit Verdot, and Cabernet Sauvignon.

We’re happy to have harvested so early (from August 25 to September 11), which preserved the freshness and acidity of our musts.

The quality looks truly excellent to us. 

To be continued….

Photo: Nathalie Coipel

Théophile and Lucie are taking great care of our Bouysselet!

Our white wine, made from the rare Bouysselet grape variety, was transferred to barrels yesterday to continue its alcoholic fermentation in beautiful new oak barrels. 

As you can see, Théophile and Lucie have added a thicker liquid with a beautiful golden color to the barrels. 

This is the fine lees, obtained after settling (i.e., clarification) of the must and removal of the coarser lees. 

The fine lees are added to the fermenting must to impart richness and complexity to the wine. 

Our “Blanc dans les Arbres” is indeed aged on lees, which must be stirred—that is, resuspended—every day. 

Photo: Nathalie Coipel

A group photo between two harvest trucks.

Lucie, our cellar master, is in good company: Flavie from Château Bois-Malot, who’s doing a one-year apprenticeship with us, and Filippo, who joined the team to help out during the harvest and winemaking. 

And of course, our Pierre-Louis, the artist of the Picor family, creator of the various murals you see in our cellars, who has been a faithful presence during winemaking for several years now.

Thank you all for your dedication and good spirits!

Photo: Nathalie Coipel

We harvested our Bouysselets in high spirits yesterday! https://youtube.com/shorts/pKFWiGAFriI?si=gVN9dn1CTdj5DXuK

This rare white grape variety, which we’re exploring for the second year, has us absolutely delighted!

It ripens late, which allows us to harvest it after the Merlots—a real convenience. 

Last year, it gave us our first “Blanc dans les arbres,” which everyone agrees is exceptional. 

Once again this year, the first sample tasted by our cellar master, Lucie, is delicious. Just look at her smile!

Photo: Nathalie Coipel

Quel palmarès pour l’équipe Château Anthonic au Marathon du Médoc, auquel participait Théophile, déjà dans le marathon des vendanges depuis 10 jours !

Doublé féminin et masculin pour la victoire avec Florian Laplanche déjà gagnant l’an dernier qui améliore même son temps, 
Et Céline Mérel qui crée la surprise en gagnant le marathon côté femme alors qu’elle y participait pour la 1e fois !
Les gagnants ont eu droit à leur poids en grands vins, d’où ces photos sur la balance.

Félicitations également aux membres de notre équipe qui ont gagné les différents prix de leur catégorie d’âge.

Mention spéciale aux femmes (Sandra, Rose, Anne et Céline) qui se sont retrouvées sur le podium pour la victoire du challenge féminin.

Une belle équipe liée par l’amitié et le sport 
et un weekend extraordinaire qui a commencé dès vendredi soir avec la Pasta Party dans les vignes d’Anthonic.

Très heureux d’avoir en outre obtenu, avec notre équipe, la 2e place pour le challenge des châteaux du Médoc.

Un grand merci à tous pour vos sourires, votre engagement, votre bonne humeur et rendez-vous l’année prochaine !
 

Welcome to Flavie from Château Bois-Malot, who is completing her apprenticeship as a winemaker this year at Château Anthonic!

A business school graduate, Flavie discovered her passion for wine in New Zealand.

She then decided to take over the family winery, Château Bois-Malot in Bordeaux.

To learn the technical aspects of winemaking, Flavie chose to join us, 

drawn to our organic approach and our agroforestry project. 

For our part, we’re happy to share our experience with someone who is dynamic, cheerful, and determined, 

and who has immediately fit right in with our team.

Photo: Nathalie Coipel

https://youtube.com/shorts/1v75pBlSJdw?si=LvRN6XyZ0nCgNuqJ It’s time to celebrate! Philippe has worked at Anthonic for 43 years and is taking a well-deserved retirement. 
And Antonio has been part of the team for 30 years already!

Thank you to both of them—and to all of you—for your hard work and for this wonderful time we’ve shared together. 

Over a glass of our favorite rosé: Anthonic “Rosé dans les Arbres.” 

And, brought out for this special occasion, a double magnum of our Château Lestage-Darquier Grand Poujeaux 2022. Excellent!

Excessive alcohol consumption is dangerous to your health. Please drink responsibly.

Video: Nathalie Coipel

Jean-Baptiste explains how to limit the effects of the heat wave on the vines https://youtube.com/shorts/5QStGgZW1_g?si=3FU1H2jaLQ19iFZD

A week of intense heat is coming to an end. 
Jean-Baptiste explains the common-sense measures to take to care for the vines during this time. 

It also appears that agroforestry (planting trees in the middle of vineyard plots) helps protect the vines by providing shade. 

Video: Nathalie Coipel

Top ratings for our 2025 wines from the Moulis-en-Médoc AOC in *La Revue du Vin de France*, June 2026!  

Château Anthonic 2025, AOC Moulis-en-Médoc, received the following review:

"This wine confirms its excellent momentum with a particularly accomplished 2025 vintage.
The fruit is clearly defined, carried by a vibrant and precise expression. 
On the palate, it combines elegance and freshness, with a balanced and harmonious body. 
The finish, lively and luminous, stands out for its energy and brilliance.
92-93"

And our Château Lestage-Darquier Grand Poujeaux, AOC Moulis-en-Médoc:

"Ambitious and particularly interesting, this wine stands out for its straightforward, 
dense, and perfectly structured body, supported by beautiful vitality.
The aging, finely integrated, complements the wine perfectly without masking the fruit.
The palate gains in intensity and depth as the tasting progresses, 
leading to a crisp, invigorating, and elegant finish
that precisely affirms its character and potential.
93-94"

This is a recognition of our organic wines and the work of our team. Thank you to everyone.

Adélie came to visit us to learn about organic viticulture and agroforestry. https://youtube.com/shorts/pE09LNV9n-A?si=gHfJQ-e1MX3KURlH

Here, Jean-Baptiste is explaining to her the process of “relevage,” or the second time the vine shoots are trained up the trellis. 

This task is essential to ensure the vines are properly trained.
It allows tractors to till the soil without breaking the branches. 

It’s actually quite enjoyable work, but it has to be done quickly because the vines are growing like crazy this year!

What a great session this morning! https://youtube.com/shorts/B6J1HdOub-o?si=9F6ltwQSdt266oAF
Adélie and Jean-Baptiste had just finished staking the vines and tying up the young Petit Verdot plants. 

Then Jean-Yves arrived to hill up the soil around the vine roots. 

And right after that, Antonio showed up to mow the grass between the rows. 

Kudos to the team for their coordination!

Lucie, our cellar master, explains the racking process for our 2025 vintage wines.https://youtube.com/shorts/UI-9gzVj5z8?si=pwX-Tg9taFd4Lpzv

This is an important process for clarifying the wines and a crucial step in their aging. 

It’s a task that keeps the cellar team busy for three weeks!

Our Blanc dans les arbres (“white among the trees,”) made from the Bouysselet grape variety, is admired by everyone who has tasted it. 

Yves Beck was the first journalist to confirm its exceptional character: 

“What purity in this bouquet! 
It has exceptional definition, combining a wealth of details through floral nuances and notes of white-fleshed fruits (apples, pears, white peaches), complemented by hints of blond tobacco and anise with a touch of flint in the background. 
On the palate, the wine displays a smooth yet lively character. 
It combines fullness and power while maintaining a serene profile, thus avoiding exuberance. 
It isn’t meant to be that way—there’s no need to do more given its incredible potential. 
A savory, mouth-watering, and persistent wine driven by a prominent and energizing acidity! Drink now–2035  95/100”

Bouysselet is an ancient grape variety rediscovered in Fronton in 2010. 
We are pleased to introduce it to the Bordeaux region as a “Vin de France,” since it does not belong to any AOC in our region.

Thank you, Yves Beck, for this first enthusiastic review of our “rosé in the trees”: 

“Superb fruity intensity highlighted by notes of raspberries and citrus! 
Juicy yet creamy on the palate, the wine is lively, briny, elegant, and, of course, well-balanced! 
Its mouthwatering and thirst-quenching qualities make it clear right away what to do! Open the hatches (unless you’re in a submarine!) 
Cheers and drink up. Now – 2028  90/100”

With our “Dans les Arbres” red, rosé, and white wines, we aim to break the mold. 

 These are organic wines from our agroforestry vineyards—hence the name “Dans les Arbres.” 

 These wines allow us to explore new paths and express creativity free from AOC constraints, which is why we’ve chosen the “Vins de France” designation.

 The labels were designed by our in-house artist, Pierre-Louis Cordonnier, known as Picor. 
These labels evoke the biodiversity that is so abundant at Anthonic. 
The label for the “Dans les Arbres” rosé features the plover, a common sight on the beaches of the Médoc.

We are delighted with the initial press reviews for our “Dans les Arbres” wines.

Here is Yves Beck’s review of *Le Rouge dans les Arbres 2025*, a pure Merlot with no added sulfites: 

“A beautiful, fruity expression on the nose for this cuvée, vinified and aged without added sulfites and using sterile filtration. 
Delightful on the palate, the wine stands out for its airy quality and roundness. 
It is fresh, harmonious, and driven by velvety tannins and a mouth-watering freshness.  2027–2033  89/100”

With our “Dans les Arbres” red, rosé, and white wines, we aim to break the mold. 

These are organic wines from our agroforestry vineyards—hence the name “Dans les Arbres.” 

These wines allow us to explore new paths and express creativity free from AOC constraints, which is why we’ve chosen the “Vins de France” designation.

 The labels were designed by our in-house artist, Pierre-Louis Cordonnier, known as Picor. These labels evoke the biodiversity that is so abundant at Anthonic. The label for the “Dans les Arbres” red features the hoopoe.

Lucie & Pierre-Louis are lowering the wires, and it’s not easy when the row is long!! https://youtube.com/shorts/Fb2bsAR2iy8?si=e2l3mz0WBuqkYnev

Now that the tractor has cleared the grass from under the vines, it’s time to lay the wires. 

This step prepares for the next one: raising the wires. We’ll raise the wires once the vines have grown so that they keep the vines trained. 

The sweeping motions you see in the air are used to loosen the wires high up—that is, far from the young, fragile shoots that mustn’t be damaged under any circumstances. 

Jean-Yves, our vineyard technical manager, explains how to brighten up life by planting flowers. https://youtube.com/shorts/pZoCOcT4nZk?si=0ZLEUvSbSNUxkrGv

Since last year, he has been devoting his time and energy to planting flowers along the path leading to the estate, Château Anthonic. 

Jean-Yves believes that beauty is important in life. 
And he’s absolutely right!

So listen to his planting tips

Do you realize that your glass of wine begins right here?

In these buds, as slender as they are fragile. 
In these leaves, as delicate as roses.
In these clusters, brimming with so many promises yet to be fulfilled.

How can one not tremble in the face of such vulnerability?
How can we not feel guilty when, through clumsiness while working in the vineyard, we’ve cut down, injured, or simply bumped into one of them?

Before the grapes are harvested, there’s still a long way to go before the wine reaches our lips… 

But here’s to the 2026 vintage, which is just around the corner!

Photos: Nathalie Coipel

Jean-Baptiste explains how to care for young grapevines. 
https://youtube.com/shorts/Ty4zy5w59cM?si=yuqMh2xAYtwTsPc-
They are very small and fragile.
Yet they represent the future of the vineyard. 

It is therefore important to clear the area around them so they aren’t smothered by weeds that escaped the plow.

These young vines are also highly vulnerable to snails, which feast on their buds. 

Removing the weeds means removing the snails hiding among them.

A vineyard is like a huge vegetable garden where you have to take care of every single plant!
https://youtube.com/shorts/Jsq0RHLZVjA?si=6afvpJdyZ4JXQzAB
Pri checks each vine one by one to make sure it is securely tied to the trellis wire. 

If the ties from previous years have come loose,
the vine must be re-tied. 

This step is called tying. 

It takes place right now, after pruning and bending the vines. 

Like bending, tying is important for the quality of the trellising, which allows for better ripening of the grapes and easier passage of tractors. 

https://youtube.com/shorts/h7IjovBZxvQ?si=ust4N5An_UzID-bT

https://youtube.com/shorts/3PvHYADsxP4?si=0YBDsr03ZQ-uyV2D Jean-Baptiste explains the importance of bending the vines, a key step in training the vineyard.

By bending the vines and securing them to the wires, the grapes can spread out, allowing them to ripen more fully.

Trellising also helps to manage the vines and leaves space for tractors to pass through. 

Bending takes place after pruning. 

We’re right in the middle of it and we’re working quickly because the buds are growing and becoming more fragile. 
The goal is to bend the vines without causing them to fall…

https://youtube.com/shorts/wYRtiQviQmA?si=M1L7KZE4ZKHV0Os6

Lucie vous explique la taille des vignes pas à pas.

Nous sommes en effet dans les derniers jours de cette étape fondamentale pour la structure du vignoble et la qualité de la récolte à venir. 

Here are the labels for our new vintages!

3 wines, 3 colors 
“Dans les arbres” (In the Trees), a reference to the agroforestry practices that characterize our vineyard 

The birds, so numerous at Anthonic, inspired Pierre-Louis Cordonnier, our Picor artist, who designed these labels. 

For the “Rosé dans les arbres,” our very pale, delicate, and elegant rosé, he chose the plover, a small bird found on the beaches of the Médoc, where this wine is so enjoyable to drink, for example.

Here are the labels for our new vintages!

3 wines, 3 colors 
“Dans les arbres” (In the Trees), a reference to the agroforestry practices that define our vineyard 

The birds, so numerous in Anthonic, inspired Pierre-Louis Cordonnier, our Picor artist, who designed these labels. 

For “Blanc dans les arbres,” our white wine made from the Bouysselet grape variety—which shows such promise on our terroirs—he chose to depict the white harrier. 

This is a small bird of prey that has joined the long list of raptors present in Anthonic since the spring of 2024—precisely the time when we grafted a plot of Merlot with the Bouysselet grape variety.

To meet evolving consumer expectations, our new wine range comes in three varieties: 

    “Le blanc dans les arbres,”
made from the rare Bouysselet grape variety, which we are introducing for the first time in the Bordeaux region and which is proving extremely promising on our clay-limestone soils; 

    “Le rouge dans les arbres,”
a fresh, fruity, and delicious red, aged in amphorae; 

    “Le rosé dans les arbres,”
an idea conceived by a member of our team when he saw the fresco adorning the fermentation room. Francesco suggested we capture one of the shades of pink from the fresco in a wine. The result is a very refined, delicious, and indulgent rosé.

Château Anthonic is indeed characterized by numerous works of art in its buildings, as Pierre-Louis Cordonnier, one of the estate’s sons, is a Médoc artist known by the name Picor. 

Picor designs all the labels for our estate’s wines. 

He depicts birds because they are his passion and because there have always been many at Anthonic—now more than ever, thanks to the biodiversity fostered by agroforestry. 

    For “Le rouge dans les arbres,” Picor chose to depict a hoopoe, a long-time resident of Anthonic;

    For “Le blanc dans les arbres,” it is a white-tailed eagle, a small bird of prey that appeared in our vineyards two years ago, just as we were beginning the grafting of the Bouysselet;

    A plover was illustrated as a nod to the beaches of the Médoc for “Le rosé dans les arbres.” 

The name “dans les arbres” refers to agroforestry (trees and hedges in the vineyards), an agroecological model that characterizes our vineyard, which is also managed using organic viticulture.

These three new, innovative, and creative wines are marketed as Vin de France.

 https://youtube.com/shorts/-_kTNZZXMWU?si=03YmdgP4eOs5HsKV

Just look at all the nests in the hedgerows (6 km) that crisscross our vineyard!

Agroforestry isn’t just beautiful. 
It’s good for biodiversity!

The birds, so numerous at Anthonic, find food, shelter, and a safe haven for their young here. 

The hedgerows also serve as ecological habitats and passageways (from one wooded area to another) for many other animals (reptiles, small rodents, insects, etc.).

It certainly means extra work (pruning and maintaining the hedgerows), but we have no regrets!

Photos: Nathalie Coipel

Hedges + Vineyards = The Joys of Agroforestry 
6 km of hedges in our vineyards—great for biodiversity! https://youtube.com/shorts/gNLHDuvF6L4?si=zt-ZAcoVvKD6V9zJ

Because hedgerows are ecological havens (providing food and breeding grounds)
and form sheltered passageways between wooded areas. 

They are therefore highly appreciated by animals of all kinds, 
including this pheasant cock, likely a survivor of the early hunting season releases, who found shelter there…

Jean-Baptiste, his sons Théophile & Pierre-Louis, and the entire team 
at Châteaux Anthonic and Lestage-Darquier Grand Poujeaux 
wish you a 2026
filled with smiles and fine wines!

We will continue to devote our energy 
to our wonderful wine-growing and environmental project (agroforestry)
to offer you fine wines 
for moments of sharing and laughter with your loved ones. 

Mural by artists @bellodesorden and @picor_art

Sofia, Jean-Baptiste, and Francesco are delighted to present their “baby” wines: 

“Le rouge dans les arbres” (Red in the Trees), created by Sofia, our cellar master, is a pure Merlot made using natural methods, vinified with indigenous yeasts and no added sulfites. 

“Le blanc dans les arbres” (The white in the trees), an idea from Jean-Baptiste. Produced with the Bouysselet grape variety, a rare variety that we are introducing to the Bordeaux region. 

“Le rosé dans les arbres” (The rosé in the trees), an initiative by Francesco, who came up with the idea when he saw the roses in the “Athena” fresco created in the vat room by artists @lileeimperator and @picor_art. 

These are three experimental vintages, still in very limited quantities. 

This work by Antonio and Toumany is fundamental: preparing the holes for planting the vines at Château Lestage-Darquier Grand Poujeaux. https://youtube.com/shorts/wSFcYQ28p9s?si=uRrdrVJwJLaKBrFm

Where there are gaps in the vineyard, new vines will need to be planted in the spring. This is called “replanting.” 

For now, Antonio guides the tractor with one hand and the auger that drills the holes with the other. 

Toumany mixes organic fertilizer with compost to enrich the soil where the vines will be planted. 

Antonio gives another twist of the auger to push the mixture into the hole. Toumany plants the stake for the future vine. 

Under the greedy gaze of the happy earthworms that the holes bring to the surface????...

This is essential work for the maintenance of the vineyard.

Photo & Video: Nathalie Coipel

Francesco and Pierre-Louis installed the new barrels to hold the 2025 vintage. https://youtube.com/shorts/1U591A16NX8?si=O9b8_zplRhbU2z8V

Aligning the barrels is precision work because with three layers of 225-liter barrels, it is essential that they do not roll onto the floor!

Photo & Video: Nathalie Coipel

https://youtube.com/shorts/fK3kzkt98XY?si=i221A7QgQFjwu3wr

Vidéo & Photo: Nathalie Coipel

Château Anthonic today!

View of some of our agroforestry plots (trees, hedges, and ground cover among the vines).

Agroforestry in autumn is so beautiful!

Photo: Nathalie Coipel

Watch this short video summarizing the atmosphere in the cellar for our amazing team (Sofia, Franceso, and Pierre-Louis)! https://youtube.com/shorts/X6LGKJVvnHI?si=CHc-FjLpjBuUkzAc

We are fortunate to have a vat room decorated with frescoes by artists @lileeimperator and @picor_art.

In the barrel and amphora cellar, the same @picor_art painted a fresco with artist @bellodesorden.

An artistic environment that gives birth to exceptional wines. 

It's worth noting that the artist Picor is none other than Pierre-Louis, who has been involved in our winemaking for several years.

Photos: Nathalie Coipel

Our “white wine in the trees” is aged on lees, which Francesco stirs every two days. 

Bâtonnage involves stirring the fine lees suspended in the wine. See the video https://youtube.com/shorts/cR_f63Z_2Ik?si=tVVmAozP2j7EtkqP

These lees consist of dead yeast and other solid particles from fermentation.

Stirring improves the smoothness of the wine and increases its aromatic complexity, which we feel is ideal for our wine made from the Bouysselet grape variety, a grape variety used to make great white wines. 

Video : Nathalie Coipel

Here is Pierre-Louis cleaning the tanks that have been drained, as there is always a little dried skin left at the bottom.

The draining and pressing of the last tanks will take place next week.

Photo: Nathalie Coipel

Francesco, Pierre-Louis, and Sofia at the pressing stage, an important step in winemaking. (details in video: https://youtube.com/shorts/GJeZn5hWJNM?si=csKVXVD5q-JaGhyo  )

Once the vats have been drained to obtain the “free-run wine,” the pomace remaining at the bottom of the vats still has a lot to offer us.

This mixture of skins saturated with must is pressed to obtain the “press wine” (see video).

We then adopt the method of our oenologist Eric Boissenot. 
This means that we store the press wines in barrels, i.e. small containers, carefully separating the presses from each vat and, for each vat, the press wine from the first pressing and that from the second pressing (more concentrated).

This leaves us with a huge number of different batches.

These highly concentrated “press wines” will be blended with the “free-run wines” to create our 2025 wine. 

Having many batches of “press wine” will therefore allow us to work with great finesse in creating the blends.

Vidéo: Nathalie Coipel

The harvest is over, but the winemaking isn't!

Tasting with our oenologist Emilio de Longhi of all our batches: reds, reds with indigenous yeasts, whites, and rosés. 
A beautiful range.

First impressions of the 2025 vintage?

Low yields but very promising quality.

Concentration, acidity, intense colors, and very lively, complex aromas...
Nature and the team have done a great job!

Thank you to everyone, in the vineyard and in the cellar!
Thanks to you, the harvest was carried out in a cheerful and efficient manner (everything was completed in 11 days).

Photo: Nathalie Coipel

This is the story of a rosé inspired by a mural.

Francesco has been working with us for a few weeks now, in our wine cellar adorned with a mural by artists Picor and Lilee Imperator. 

On Monday, he suggested we make rosé, pointing to the shade of pink he wanted on the mural.

“Ok Francesco!”

Francesco has made some very good rosés at Frescobaldi in Tuscany, and we have complete confidence in him.

Today, we have the first images of the grape juice for the rosé. 

It was put into new wooden barrels this morning, where it will begin its alcoholic fermentation.

We are delighted with this new project. 

Between two harvests, our artist Picor is already thinking about the future label for the rosé.

Photo: Nathalie Coipel

How is white wine made?

All the steps are shown in this video about Château Anthonic's first white wine!
https://youtube.com/shorts/cgkFmyeRVak?si=WrIxmq8D6orj5O8L
Produced with Bouysselet grapes harvested this weekend.
This wine will be called “blanc dans les arbres” (white in the trees) in reference to our agroforestry vineyards (trees in the vineyards). 
A wonderful adventure begins!

Video: Nathalie Coipel

https://youtube.com/shorts/Q_Us7ZXgk-E?si=HOQbJhlOxCElMuon

Vidéo: Nathalie Coipel

This is Sofia, our cellar master, racking an amphora where she is experimenting with alcoholic fermentation using indigenous yeasts. 

The idea is to allow alcoholic fermentation to take place without adding any external yeasts, using only those naturally present on the grapes.

Two amphorae have already started spontaneous fermentation. 

The idea is to then use this must, rich in indigenous yeasts, to inoculate a large vat. 
The other vats will be vinified with controlled yeasts, as we usually do. 

We will be able to compare the two options and see whether relying on indigenous yeasts is a technically reliable and organoleptically interesting choice. 

Of course, amphorae are not equipped with temperature control like tanks.
So we covered them with old cloths to keep the inside warm.

The daily pumping over (aeration) of the fermenting must cannot be done with pumps either, but only by punching down, which is what Sofia is doing in the photo. 

Admire the fresco by artists Picor and Mosh.

Photo: Nathalie Coipel

Here is our fantastic cellar team, ready to take care of YOUR 2025 wines!

Sofia, our cellar master, is always calm and organized. 
She is passionate about this year's new challenges, which we will tell you more about later.

On the right is Francesco, who has come to help us out until Christmas. He has already made a lot of wine, notably in New Zealand and in Tuscany at Frescobaldi. 
His experience with white wines will be useful for our “white in the trees.” 

On the left, Pierre-Louis, our artist @picor_art who painted the fresco in the photo, is starting his third consecutive wine-making season. 
His mechanical skills are also invaluable, for example in maintaining the grape sorting machines. 

A lot of work but a lot of good humor—it's the ideal combination! Thank you. 

Photo: Nathalie Coipel

Florian Laplanche, a member of our team, won the Médoc marathon today!!!

And our Château Anthonic team came first in the château rankings!!

Rose-Marie Stourm also came first (MO category) for Château Anthonic. 

Théophile also took part and achieved a very good time.

The Médoc Marathon is run through the vineyards in costume. With the theme “the sea,” Théophile was  Poseidon. 

Florian, the winner, came in second last year for Château Villegeorges, which did not participate this year. 

Thank you and congratulations to all the wonderful members of our team.

Admire Théophile's technique for waxing the double magnums of Château Anthonic 2023!

https://youtube.com/shorts/-5McKrUhokM?si=yLQ_vb69DGyo74pF