Graves & pessac

The name is derived from ‘gravel’ and the best soils are gravel-rich, mixed with sand and occasionally clay.

Even if it is larger in areas than the Médoc, it produces only half the amount of wine.

The best wines were first classified in 1953 with this classification confirmed in 1959.

Red wines: produced mainly from Cabernet Sauvignon with Merlot, the red "Pessac-Léognan", are highly expressive. They are opulent, remarkably structured, with great finesse. They accompany every kind of food with elegance and class. Aged for the most part in oak, capable of long cellaring -the supreme indication of top quality wine -, they deserve to be laid down and in due time drunk with respect.

White wines: The Pessac-Léognan wines, made principally from Sauvignon and Sémillion, are without any doubt the best known dry white wines in Bordeaux. They deserve this renown not just because of the richness of their aromatic palette, but also for their great aptitude for ageing.

Aged in oak, they may be appreciated in their youth, but retain astonishing frehness and vivacity after some 10 or even 20 years ageing.