The vineyard is situated on a unique, rare, and non extensive land called Sables Fauves (tawny sands). These soils are well known for producing Armagnac because they are the land of choice of the Bas-Armagnac region, but the Laballe estate was the first to produce wines in this region.
The Sables Fauves, gently slopes of silty clayey sediments, have the particularity of containing iron oxide, which brings minerals and freshness to the wines and Armagnacs. From the vineyard and soils work to the winemaking and aging, everything is done to extract the maximum of this specific geographic area.
The Sables Fauves are the original entity of the Château Laballe.
If made on this thin strip of tawny sands on which the Laballe estate is located, the wines can have two names: Terroirs Landais (name reserved for the sands’ vineyards wines only) or Côtes de Gascogne (common name of the southwest’s wines and which covers a larger area). There is a range of wines for each of the appellations.
Today, the estate is about 17 hectares, but to expand it and to extend the ranges of liquors, Cyril Laudet also works closely with the neighbouring vineyards. He monitors and manages the winemaking as for his own cellar.
La Demoiselle de Laballe
Grape: Gros Manseng
Soil: Clay and silt
Winemaking: desteamed grapes, small skin contact maceration, then the fermentation is stopped by cooling with 45g/l of sugar
Aging: 3 months on the lees
Grapes: Sauvignon, Colombard, Ugni Blanc, Gros Manseng, Chardonnay
Soil: clay and silt
Winemaking: Direct press, pre cold fermentation and fermented in tank