Cérons designated wines can keep for more than 10 years in a cellar, or in the case of the most highly concentrated wines with noble acidity, for more than 30 years.
CÉRONS
The Cérons designation, located northwest of Barsac, in the heart of the Graves PDO region, has been recognized since 1936. It borrows its name from the Ciron, a tributary of the Garonne that flows nearby; the fog it produces in turn promotes the development of noble rot. Given the small area on which it is grown, this wine has a rather low profile. The varieties, planted on terraced sand and gravel fields, contribute to Cérons' exceptional aptitude for aging.
DELICATE AND COMPLEX, AMPLE AND FRUITY
With a lovely color that can range from straw yellow to old gold, the Cérons PDO is notable for its appealing vigor. Cérons wines are at once delicate and complex, ample and fruity... consistent with the nature of a dessert wine in every respect. They are also lighter and livelier than Sauternes.
GEOGRAPHIC LOCATION
These dessert wines come from three villages: Cérons, Illats, and Podensac, all located about 25 miles south of Bordeaux. The Sémillon and Sauvignon varieties are used. These wines are made in small batches according to traditional methods. They are matured over a period of 12 to 18 months, in vats or barrels, depending on the specific wine. The grapes are harvested by hand so that the most perfectly ripened grapes, affected by noble rot, are selected in successive selections.
CÉRONS
120 Hectares
Sémillon et Sauvignon.
OPEN SPACE
VISITS & ANECDOTES
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Exceptional aptitude for aging
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To be enjoyed...
...as a pre-dinner drink, or with white meats, poultry and rabbit. Their sweetness also complements blue cheeses, such as roquefort, and fruit-based desserts.
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Botrytis cinerea...
The village of Cérons takes its name from the Ciron, which runs alongside it. This tributary of the Garonne River causes overnight fog, which lends itself to the development of Botrytis cinerea. This beneficial fungus, known as noble rot, attacks grape skins, causing the water in them to evaporate. The flesh of the grapes thus transforms into a golden preserve with highly concentrated sugars and flavors.
