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For nearly seven years, Domaine Ausereau has combined experience and know-how in wine production in the Gironde. From cultivation to bottling, each stage is meticulously prepared by the oenologist. At the end of the production process, the aim is to obtain a noble, delicious wine whose intense aromas will accompany every dish.
A modern estate and age-old vines
Domaine Ausereau was founded in 2015 by Fabien Zeitunian, a vineyard specialist and wine producer. The Ausereau estate is based in Samonac in the Gironde department. The estate is located on the right bank of the estuary, in an environment as magnificent as it is fascinating. Where the river meets the ocean, the landscape is unique. But this incredible fusion also enriches the earth and makes it nourishing. The beauty of the area is further enhanced by the presence of numerous bastides and bucolic structures, as well as by the astonishing natural phenomena that can be observed here: the mascarets, for example.
It’s in this multi-faceted environment that your oenologist applies his solid expertise in vineyard management and the winemaking process.
A rich terroir and an approach that respects the vines
The Ausereau estate consists mainly of 1.5 ha of vines. Merlot is grown on this plot, on a hillside ideally facing south-east. Although the estate was created more recently, the vines date back over fifty years. The terroir’s soil is rich, with clay dominating the lower slopes. Towards the plateau, the soil is a combination of clay and gravel, ideally suited to the growth and development of Merlot.
The Ausereau vineyard uses a special dynamic to bring harmonious growth and balance to the vines as a whole. For example, the number of treatments is limited and chemical weeding is not practiced. By limiting yourself to controlled grassing, your oenologist can reinforce the structure of the soil and increase its stability and bearing capacity.
L’Ausereau: a magnificent, powerful red wine
Ausereau is the estate’s only cuvée to bear his name. It’s a powerful red wine, but one that retains a totally assumed elegance. Its color is brilliant and intense.
To produce it, your oenologist first harvests the grapes by hand. The grapes are then transported to the nearby winery, where the winemaking process begins. The grapes are then destemmed: this operation separates the berries from the stalk (the wooden stalk that binds them together). This is followed by the crushing stage, which consists of piercing the berries so that the yeasts (present on the skin) can meet the sugar in the juice (present inside the berry).
The grapes are then placed in vats and left to ferment until ripe. Decanting and pressing are the steps that ultimately precede the blending and bottling of your wine.
