Sylvain, in his thirties, is the fourth generation of wine-growers/makers on the estate. Devoted to the care he takes of the vines and of the land itself, Sylvain ascribes great importance to working the soil, to keeping down the quantity of products he puts on it and to sustainable methods of cultivation.
Far from putting on an act, his theatre is constituted by his plots of land, which gave their name to the Château and its wines. His target : quality !
Recipe suggestion
(Français) Pavé de bœuf de l’Aubrac, tartare d’huîtres de l’étang de Thau
Préparation: 60 minutes Cuisson: 8 minutes viande et 30 minutes panais




