The vines are planted in a clay and calcareous soil and can be found around 100 meters above the river bed of the Dordogne. "At high altitudes" this helps the vines to avoid the harmful effects of the fog that often penetrates the banks of the river. It also provides a natural ventilation of the vines and therefore no chemical intervention takes place and no anti-botrytis treatment is required. At Chateau Le Sèpe, every effort is made to make the wine especially in the vineyard, so with a manual aggressive pruning (read thinning) and this is mainly done at the top and side of the vineyard facing the rising sun state. This reinforces the positive effects of ventilation. No further chemical products are used. The harvest takes place at night to maintain the coolness of the fruit intended for the barrel and we could continue for a while but it makes clear that people consciously opt for the natural cultivation of the fruit and then less yield and this in contrast to the many mass-driven producers. The Chateau has also completely switched to bio-dynamic viticulture and will be certified very soon.

The red Le Sèpe is a blend of Merlot, Cabernet Sauvignon and 15% Malbec. The bunches of grapes are nosed before they go into the barrel. The fermentation is controlled by "thermoregulation" with the daily turning of the must to facilitate the extraction of the tannins. The next phase - maturing - takes place in French oak barrels for 12 months (Taransaud, Cadus, Darnajou and Bel-Air barrels with a capacity of 225 or 400 liters)

The wine has a beautiful red color and the nose is full of aromas of red fruit, black currants and notes of vanilla. The wine is medium-bodied with good acidity and benefits from supple tannins and a generous finish with a good balance. A very pleasant fruit-driven glass of wine and an excellent accompaniment to meat dishes (prime rib, grilled duck breast, game), cheeses (Langres, Tome d'Auvergne, old Gouda) and red fruit desserts.