The vines of Château Brandeau have been certified organic since 1993, which was
almost unheard of in the Bordeaux region at this time. The grapes are sorted twice:
once in the vines and once again upon returning to the cellar. The grapes undergo a
short maceration of one week before being pressed slowly. No sulfites were added
at any stage during the vinification. This wine could be paired with many types meat
and poultry, such as cured sausage, roast pork with rosemary, grilled duck breast,
and roast chicken.
