Preamble : Château Pré la Lande is a Sainte-Foy Côtes de Bordeaux, an appellation born in 1937 under the name Sainte-Foy Bordeaux. The concept of AOC is today more a geographical indicator than a guarantee of authenticity. In fact, in most cases, the vines are planted in dead soil, saturated with weedkillers and chemical fertilizers, weakened, they must be protected by synthetic pesticides. They produce grapes harvested by machines which triturate them, are often over-sulphite, they undergo heat treatments which kill all life and require the use of industrial yeasts, extraction enzymes, and shavings, in short, wines. industrial, standardized, responding to a so-called market demand. At Pré la Lande, we made diametrically opposed choices. Our vines are planted on a clay-limestone hillside, on one of the highest points of the Gironde. A difficult, steep terroir, but so favorable to the cultivation of vines. Cultivated in organic farming since a time when it was not yet fashionable, then in biodynamics, they produce grapes harvested entirely by hand in crates. The vines are protected from diseases by the use of herbal teas and decoctions of different plants (field horsetail, nettle, wicker, valerian ...) and a little copper and sulfur in the event of high disease pressure. Organic fertilizers and biodynamic preparations (horn dung) keep our soils alive. Grass under the row is mechanically removed by hitting and stripping. Like the ancients, we take into account the positions of the Moon and the planets to carry out our various viticultural works. Our domain of 22 hectares including 14 of vines is grape variety of Merlot, Cabernet Sauvignon, Cabernet Franc and Cot (Malbec). In order to guarantee our customers compliance with all the rules inherent in our production method, we have chosen to be certified and therefore controlled by Ecocert (Biology), Demeter (Biodynamics) and Eve (Vegan). Angelita, Michel, Nicolas and seasonal workers take care of the vineyard. Harvests and vinifications: The grapes are harvested by hand, as they mature, in small capacity crates to avoid any crushing. They arrive in the cellar perfectly intact, are destemmed, lightly crushed, and gently vatted using a peristaltic pump. No addition is made, only the natural components present in the must will allow alcoholic fermentation (so-called indigenous yeasts) and subsequently malolactic fermentation. Once these fermentations have been completed, the different vats are tasted in order to choose those which will constitute our different vintages.