Jean Pierre Xiradakis, the owner of the renowned restaurant “La Tupina” (named “Best Bistro in the world” by the International Herald Tribune) met the Ducourt family a few years ago, which has been producing wines in Bordeaux since 1858. Together, they decided to breathe life back into Blanc Limé, which is produced following an authentic recipe : a base of dry white wine with a careful blend of natural citrus aromas, and a touch of fizz. In the 50s, this was the drink of choice in the cafés of South-West France and the brasseries of Paris.

The grapes are hand harvested at night, and carried to via small baskets. The fruit is left to ferment naturally with indigenous yeasts, and the malolactic fermentation occurs naturally in oak barrels. The barriques are always used  in order to to retain the natural aromatics and mouthful of the aperitif. Bottling takes place without filtration.