Domaine de l'A

Identity

Domaine de l'A is situated in Sainte-Colombe, in the Gironde department. It is owned by Christine and Stéphane Derenoncourt, who also manages the estate. Romain Bocchio is the vineyard manager and Christine Derenoncourt is the cellar master.

History and philosophy

Domaine de l'A was established in 1999, the year the estate was acquired by Stéphane Derenoncourt. The cellar was built in 2005 following a year of construction work. Its design prioritised natural materials such as stone, lime, brick, timber, and hemp for insulation. Fully underground, it benefits from natural ventilation that maintains a constant temperature. The barrel-vaulted architecture draws inspiration from Romanesque cellars in Burgundy. The estate is recognised as a Producteur Artisan de Qualité by the Collège Culinaire de France.

The appellations

Domaine de l'A produces wines under the Castillon-Côtes de Bordeaux appellation.

Practical information

The estate is located at 11, Lieu-dit Fillol, 33350 Sainte-Colombe. The telephone number is +33 5 57 24 92 43 and the email address is contact@domainedela.com. The cellar door opening hours are Monday to Friday, 9:00 am to 1:00 pm and 2:00 pm to 6:00 pm. Direct sales at the estate and mail-order purchases are available. Cellar visits are by appointment only.

Find out more

Official estate website

The vineyard (terroir)

The vineyard of Domaine de l'A spans an area of 12 hectares. The plots are located on hillsides adjoining those of Saint-Émilion. The soils are predominantly clay-limestone, consisting of fine clay over a friable limestone slab, or clay mixed with degraded limestone (tuffeau). There are also heavy clay-limestone soils, as well as molasses du Fronsadais. The average age of the vines is 40 years, planted at a density of 6,500 vines per hectare. The estate manages its vines biodynamically, and all viticultural work is carried out by hand. Harvesting is likewise manual, with the start date decided through observation and berry tasting. The grape varieties comprise 75% Merlot and 25% Cabernet Franc for the reds, and Chardonnay for the whites on a small 0.2-hectare plot.

Flagship cuvées

Domaine de l'A produces a red wine. Alcoholic fermentations occur spontaneously with indigenous yeasts in small-capacity wooden vats. Grapes are transported by conveyor to avoid crushing, and are destemmed or partially destemmed. Extractions are performed gently via pump-overs or manual punch-downs. Malolactic fermentation takes place partly in vat and partly in barrel. Ageing lasts between 16 and 18 months in barrels, on the lees. Fining and filtration are considered only if necessary prior to bottling. Average annual production is around 18,000 standard 75cl bottles.

Vinification and ageing

Winemaking begins with hand-harvesting. The grapes are then transported by conveyor belt to prevent any crushing, and are destemmed or partially destemmed. Alcoholic fermentation is spontaneous, carried out by indigenous yeasts, and takes place in small-capacity wooden vats. Vatting time lasts 30 days. Extractions are carried out by pump-overs or manual punch-downs using a very gentle approach tailored to skin thickness and vintage conditions. Malolactic fermentation occurs partly in vat and partly in barrel. Ageing is carried out in barrels on the lees for a period of 16 to 18 months, until the wines reach maturity. Decisions regarding fining and filtration are made as needed when preparing the wines for bottling.