Y ou enter into a cellar built by Journeymen Master Masons in 1870.
The vaulted roof, in sculptured rock blocks, maintains an atmosphere favourable to the elaboration of great traditional wines.

I nstalled on the historic land of the town of Langlade, our family Edgard Dufes successors worked the vineyard with passion for five centuries.

F rom the vine to the bottle, we use and adapt ancient methods to elaborate wines that maintain the expression of this millenary culture.

I n Langlade today, we can discover an identity of winegrower steeped in a culture and richness of a famous terroir subsoil.

V ines were first mentioned in 936 and reached the pinnacle of their fame under the reign of the Sun King, Louis XIV who accorded a coat of arms, three vine-stakes on a silver background, to the village.
Since then, this nectar has been classified as a third growth in France.

I n the 18th century, wines from Langlade were served to the President of The United States, Thomas Jefferson during his stay in Nîmes.

T he Langlade is not just a gastronomic wine. It is also a wine of poetry, as illustrated by Maurice Chauvet when he said, "I tell you that this great wine is not for those of military hue: for it is a wine of philosophers and lovers. T'is the wine of Sunday dinners, cypress trees and country cottages. A wine of song..."

F or the family DUFÈS, moulded in this earth for 5 centuries, wine is a collective and human experience. The present culture borrows from traditional methods in order to rediscover the savours of yesteryear.

T he ploughed soil exalts the subtile grape aromas of a living earth which resounds to the strigent song of cicadas.

T his small family vineyard is handmade just like an embroided piece of nature.

E ach vintage brings its share of surprises and mystery. Young and old take part in an autumn festival of harvesting the grapes.

T he grapes are sorted to facilitate a stressless maceration. Masking or crushing is manual by simple body weight and an ancestral 1911 Marmonnier vertical press is then used.

S yrahs, cinsaults, grenaches, mourvèdres and viognier are mixed together in a holding tank and the natural yeasts of the terroir are allowed to express the colour and depth of the wine.

T he wine then descends into the cellar by gravity feed. Here it is held in wooden barrels where it matures over a period varying from 12 to 24 months. It is also here that the aromatic extraction and the minerality brought by the argilo-calcareous marls will express themselves.

U nhurriedly, the marriage between the wine and the barrels gives us the promise of a great Langlade vintage. A promise which must be waited on in order to fully obtain the equilibrium and marvellously fresh savour.

B y using ancient methods, we taste a wine of yesteryear: a fine taste with rich aromas and density.
Cellaring is essential in order to reveal the particular authenticity which give this wine its titles of nobilty.

T he Langlade red is a subtile wine with a rich colour and is especially agreeably in that it does not have the characterstic alcoholic violence common to wines from the Midi.
Served during a meal, it will marry perfectly with your dishes, leaving your guests the souvenir of a perfect union.

T he Langlade white is an especially fine wine with rich aromas and a great minerality.
Its exceptional freshness means that it can be served not only as an apertif but also with a large range of dishes.