Nestled between the Monbazillac vineyard and the first vines of Sainte-Foy Bordeaux, Saussignac terroir spreads over four towns (Gageac-Rouillac, Monestier, Razac de Saussignac and Saussignac).
The chalky sub-soil is associated with the ‘molasses de l’Agenais’ in the most elevated points, often covered with ‘boulbènes’. The chalky subsoils are particularly rich in iron as the name Gageac-Rouillac suggests (‘rouille’ means rust in French) . This specificity gives Saussignac wines their individual taste.
The varieties used for the production of Saussignac are : Sémillon, Sauvignon, Muscadelle, Ondenc and Chenin.
Vinified as mellow wines, Saussignac wines are well balanced and supple, whilst releasing a subtle aroma of honey, flowers (lime-tree) and citrus fruit (grapefruit).
Vinified as ‘sweet’ wines they develop into ample, rich and fat wines where the floral aromas (acacia) mingle intimately with fruit (peaches) scents and, frequently, with the vanilla finish of the barrels.
(More information: www.vins-bergerac.fr)