Our wines

Our range

Les 2 vaches rouges

Appellation : Vin de France

Terroir : Les vignobles sont situés dans le Piémont Pyrénéen. Les vins produits sont récoltés, vinifiés, élevés et mis en bouteille par la Famille Laplace.

Grape varieties : Tannat

Vinification : Macération pré-fermentaire à froid. Extraction pendant la phase pré-fermentaire afin de préserver la souplesse et le fruit. Vinification à température moyenne à basse (environ 20°).

Aging : Élevage en cuve d'environ 6 mois pour une oxygénation naturelle.

Tasting : Robe rouge grenat avec des reflets violacés. Nez aux arômes charmeurs de fruits rouges et de fruits à chair blanche. Bouche flatteuse de par sa rondeur, sa souplesse et la fraîcheur du fruit.

Food and wine combinations : À consommer légèrement rafraîchi (16°), sur une cuisine de brasserie, de bristronomie ou familiale, des tomates farcies, une entrecôte, une andouillette, un confit de canard, un pot au feu, des côtes d'agneau grillées, certains fromages et pour les amateurs... des desserts au chocolat.

Aydie L'origine

Appellation : AOP Madiran

Terroir : The wine in this cuvee comes from vines growing on clayish-calcareous slopes with fine gravel.

Grape varieties : 70% Tannat, 30% Cabernet Franc

Vinification : Vinification by separated plots and grape varieties. Vinification at 25°C. Extraction by racking and pumping over. Depending on the grape variety, maceration for 10 to 20 days.

Aging : One part aged in tanks (80%) and the rest (20%) in oak barrels for 12 months.

Tasting : A clear, brilliant, deep red. Complex on the nose with aromas of fruits (blackberry, cherry), floral hints (violet) and spice (pepper, vanilla).
Full and pleasant on the palate, revealing rounded tannins. Very fruity finish. A full, rich wine.

Food and wine combinations : To be served in any season, with cured pork meats or cheese as tapas. Great with meals from beginning to end: roasted poultry, couscous, spaghetti, sweet-and-sour duck breast.

Aramis Blanc Sec

Appellation : Côtes de Gascogne

Terroir : The vineyards are in Gascony country, the sun-drenched land of the musketeers. The grapes are harvested, vinified, aged and bottled by Pierre Laplace.

Grape varieties : Sauvignon 30% Colombard 70%

Vinification : Low-temperature fermentation for one week.
Controlled-temperature fermentation (16°C).

Aging : Aging in tanks for six months. Bottling after aging.

Tasting : A pale yellow with green and silvery tints. Intense on the nose with notes of grapefruit, orange and exotic fruits. Balanced mouth aromas borne by its refreshing nature and long lasting aromas.

Food and wine combinations : An easy, pleasurable wine to drink cold with fish, shellfish, seafood or for the aperitif.

Aramis Rosé

Appellation : Vin de France

Terroir : Les vignobles sont situés dans le Piémont Pyrénéen. Les vins produits sont récoltés, vinifiés, élevés et mis en bouteille par la Famille Laplace.

Grape varieties : Tannat, Cabernet Sauvignon.

Vinification : Fermentation à basse température (17-18°C) pour préserver les
arômes fruités.

Aging : L'élevage en cuve dure 6 mois.

Tasting : Issu de l'assemblage des cépages Tannat et Cabernet Sauvignon ce vin rosé à la robe brillante de couleur rose pâle offre un nez délicieux de fruits rouges et une bouche fraîche et charnue aux arômes expressifs qui se termine par une finale fruitée et acidulée.

Food and wine combinations : À déguster très frais (10°-12°) à l'apéritif, sur une cuisine d'été, lors d'un barbecue... Il accompagne tout au long de l'année aussi bien un couscous que des tomates farcies.
Il est le roi des pasta et des pizza parties. Il fait aussi merveille sur des lasagnes, une paella, un curry de
poulet, un tagine d'agneau ou encore un chili con carne.

Château Aydie Moelleux

Appellation : AOP Pacherenc du Vic Bilh

Terroir : The Petit Manseng grape, planted on clayish-gravelly soils facing south/southwest, is harvested in successive sortings. This wine is made with late-harvest grapes (last sorting) around 1st November.

Grape varieties : Very high proportion of Petit.

Vinification : Manseng. A small amount of Gros Manseng adds a touch of complexity. Hand harvesting. Slow pressing and light clarification. Cold fermentation for 10 to 15 days

Aging : Vinification and aging, some in oak and some in thorntree barrels, for 10 months. Bottling after aging.

Tasting : A silvery yellow, this wine is perfectly brilliant and clear. Exotic fruits and honeyed notes on the nose, a combination of delicacy and strength. The lively attack on the palate is in complete balance with the rich, fat structure. The finish is a caress of citrus fruits and a long vanilla sweetness, typical of grapes dried on the vine. This sweet wine has enormous potential.

Food and wine combinations : To be drunk cold at 8° to 10°C, for the aperitif, with foie gras, cheese and the traditional spit-baked cake of the Pyrenees.

Château Aydie

Appellation : AOP Madiran

Terroir : The wines come from vines 30 years old on average. They are planted on slopes that are:
• clayish-calcareous... Terroir de Saint Lanne
• clayish-gravelly... Terroir d’Aydie
• clayish with a rounded pebbles... Terroir de Moncaup

Grape varieties : Tannat

Vinification : Hand harvesting. Cold pre-fermentation maceration (10 to 12°C) for five days in wooden tanks. Long maceration for 30 days. Vinification at 25°C. Extraction by crushing and pumping over.

Aging : Aging in oak tuns and barrels (12-15 months). Bottling after aging for 20 months.

Tasting : Deep, intense ruby red. Fine, elegant and complex on the nose, with a blend of black fruit and coffee aromas.
A very rich attack followed by a quite mature consistency and silky tannins. Fine, precise woody mouth aromas. An exceptional Madiran, powerful and complex, with unusual potential. This wine can very easily be kept for 7 to 10 years.

Food and wine combinations : Serve at room temperature with game (pigeon stew, boar stew), duck breast, red meats (grilled rib goat cheeses of beef) or Pyrenees goat cheeses.

Odé Aydie

Appellation : AOP Madiran

Terroir : The grapes come from vines planted on slopes which are: • clayish-calcareous... Terroir de Saint Lanne
• clayish with a rounded pebbles... Terroir de Moncaup

Grape varieties : Tannat

Vinification : Hand harvesting.
Vinification by separated plots and grape varieties. Cold pre-fermentation maceration (10 to 12°C) for 3 to 5 days in wooden tanks. Long maceration for 30 days. Vinification at 25°C. Extraction by pumping over.

Aging : In oak tuns and wooden tanks (for 12 to 15 months). Bottling after aging for 20 months.

Tasting : This wine is a deep, intense red. Elegant on the nose, with aromas of black fruits (blueberry and blackberry) dominating the hint of spice. A remarkable fullness on the palate, with tannic chewiness and unexpected roundness. The long finish has vanilla delicacy. A delightful wine, both powerful and elegant. It can easily be kept for 8 to 10 years.

Food and wine combinations : To be served with not only with traditional French dishes, but also variations in contemporary cuisine: leg of lamb, beef Burgundy.

Maydie

Appellation : Liqueur

Terroir : The wines come from vines 30 years old on average. They are planted on slopes that are:
• clayish-calcareous...Terroir de Saint Lanne
• clayish-gravelly...Terroir d’Aydie
• clayish with a rounded pebbles... Terroir de Moncaup

Grape varieties : Made exclusively with hand-harvested overripe Tannat grapes

Vinification : The grapes are de-stemmed and placed in a wooden tank, where they will undergo cold maceration for a few days to extract the maximum of aromas and colour. Then comes alcoholic fermentation for 3 to 4 days stopped by grain fortification with a high-degree wine alcohol. Maceration continues for 2 to 6 additional days before the wine is poured into a 60-hectolitre oak tun.

Aging : Aging for 24 months before bottling. No further aromatic or other winemaking elements will be added.

Tasting : A deep red, this wine has powerful aromas of fresh black and red fruits and delicate nuances of nuts and grilled almonds. On the palate, the delicacy of its fruitiness balances the relatively powerful tannins.

Food and wine combinations : Maydie is best drunk cold (10 to 12°C); it is just as delicious for the aperitif as it is at dessert time (chocolate-sauced desserts). Goes wonderfully well with Roquefort, the cheese of the Pyrenees… and is a wonderful companion for long evening with cigars.

Aramis Blanc Doux

Appellation : Vin de Pays Comté Tolosan.

Terroir : The vineyards are in Gascony country, the sun-drenched land of the musketeers. The grapes are harvested, vinified, aged and bottled by Pierre Laplace.

Grape varieties : Petit Manseng, Colombard, Sauvignon.

Vinification : Low-temperature fermentation for 15 days Controlled-temperature fermentation between 15 and 17°C.

Aging : Aging on lees in tanks. Filtreing.

Tasting : Strong, yellow colour Powerful and complex on the nose, with notes of citrus fruits and pineapple. A soft attack balanced with refreshing liveliness. A long and aromatic finish with notes of confited fruits and grapefruit.

Food and wine combinations : Serve between 8° and 10°C for the aperitif, with world cuisine or fresh fruit salad.

Odé Aydie Blanc Sec

Appellation : AOP Pacherenc du Vic Bilh Sec

Terroir : Vines 15 to 20 years old on clayish-gravelly slopes facing southwest.

Grape varieties : 40% Gros Manseng, 60% Petit Manseng

Vinification : Hand harvesting. Slow, gentle pressing. Low-temperature fermentation for 10-15 days.
Cold clarification.


Aging : Fermentation and aging for six months, one part in oak casks and the rest in low-temperature tanks with stirring. Bottling after 7 months of maturation.

Tasting : This intense, yellow wine has silvery tints. Powerful and complex on the nose, with notes of lemon and grapefruit balancing harmoniously with slightly honeyed touches of vanilla. Very soft attack leading into a very refreshing liveliness. The finish is long and aromatic, with notes of bitter almond. This aromatic and structured wine is proof that Pacherencs can hold a place among the great dry whites.

Food and wine combinations : To be enjoyed at 10 to 12°C for the aperitif, with seafood or fish (oysters, sushi), or even with veal stew or the melted cheese of raclette.

Aramis Rouge

Appellation : Vin de France

Terroir : The vineyards are in Gascony country, the sun-drenched land of the musketeers. The grapes are harvested, vinified, aged and bottled by Pierre Laplace.

Grape varieties : 60% Tannat, 30% Syrah, 10% Cabernet Franc.

Vinification : Maceration for 10 to 12 days at controlled temperatures ( 22°C), to combine structure and aromatic potential.


Aging : Aging in tanks for six months. Bottling after aging.

Tasting : Ruby red with light red, brilliant tints. Expressive on the nose with fully-ripe black fruits (blackcurrant, blackberry, etc.). A few touches of spice and green pepper add a very interesting aromatic complexity. Supple, elegant and fruity mouth aromas. Notes of spice, violet and blackberry balance the slightly tannic touch that gives spirit to this wine.

Food and wine combinations : The balance of this wine makes it go pleasantly with various types of cuisine: traditional, world or Italian. Waiting to be tried (between 15 and 16°C) with the country-style terrine or grilled lamb chops.

See the technical sheet
  • aydie-lorigine

    Aydie L'origine

    AOP Madiran

  • ode-aydie

    Odé d'Aydie

    AOP Madiran

  • chateau-aydie

    Château d'Aydie

    AOP Madiran

  • ode-aydie-pacherenc

    Odé d'Aydie

    AOC Pacherenc du Vic Bilh

  • chateau-aydie-pacherenc

    Château d'Aydie

    AOC Pacherenc du Vic Bilh

  • maydie

    Maydie

    Vin de Liqueur

  • aramis-rose

    Aramis Rosé

    Vin de France

  • aramis-moelleux

    Aramis Blanc Doux

    IGP Côtes de Gascogne

  • aramis-blanc

    Aramis Blanc Sec

    IGP Côtes de Gascogne

  • aramis-rouge

    Aramis Rouge

    Vin de France

  • les-2-vaches-rouges

    les 2 Vaches Rouges

    Vin de France