The wine-growing region On the limits of the Gers, Pyrénées-Atlantiques and Hautes-Pyrénées departments, the vineyard shares the hillsides with fields of maize and wheat, or oak and chestnut woods. Clay and limestone soils (covering some 1,100 hectares) are favoured for the production of red Madiran wine. Regions with mostly clay and sandy soils (220 ha) are used for the production of dry or mellow Pacherenc wine.

Vine varieties Madiran is based on Tannat which gives it its structure, to which are added Cabernet Franc and Cabernet Sauvignon for suppleness, bouquet and elegance, and Pinenc for a fruity flavour. Six different varieties are used for Pacherenc de Vic Bilh: Arrufiat (hinting of dried fruits), Courbu, Gros and Petit Manseng (hinting of wild flowers), Sauvignon and Sémillon.

A brief history... The Madiran vineyard dates back to ancient times: and more exactly to the 1st century. In the XIth century, Benedictine monks founded Madiran abbey and began improving the quality of the vineyard. Madiran was awarded AOC status in 1948. It was the first "appellation" in France to self-impose a quality control system, validated by a quality label after analysis and tasting. For the past few decades, the production of Pacherenc -long confidential- has risen in quantity and quality. The warm autumn days and cool nights allow the grapes to ripen and become preserved while still attached to the vine stock. They are picked as late as possible, sometimes as late as New Year's Eve. These sugar-gorged grapes give Pacherenc its liqueur-like character.

Madiran vineyard

		A wine waiter's tips... Madiran is a well-structured, vigorous red wine very rich in tannin. After being bottled for two or three years, its tannins become suppler and it develops an aroma of black fruit and spices. Served at 17 or 18°C, Madiran accompanies red meat, game and cheese. It comes into its own with regional dishes: duck confit or magret, Béarn-style entrecôte or Pyrenean lamb. Dry Pacherenc offers aromas of flowers and tropical fruits. It is best drunk at 8°C with seafood and fish. Mellow Pacherenc, offering an aroma of fruit and honey, may be drunk as an aperitif or to accompany foie gras or sheep's cheese.

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