Located in the Saint-Émilion region, the town of Puisseguin produces only red wine. The terroir which is mainly limestone-clay soil is planted with three types of Bordelais grapes : Merlot, Cabernet Sauvignon and Cabernet Franc. It is mainly suited for quality wines, thick, concentrated and long-ageing. The non-use of chemicals goes back to 1947, when Alain Dupuy decided to engage in a wine making process respectful of nature. The soils have never been treated with herbicides or insecticides. This is a blend of 70% Merlot and 30% Cabernet Franc. Fermentation is done in stainless steel, yielding a lighter, fresher take on Bordeaux.