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Chateau Mangot L'Autre

The fruit for this special cuvee comes from just two individual plots. Organically farmed following the Cousinié Method for over 10 years. No synthetic insecticides, herbicides or fungicides. They alternate grass cover and tillage between rows and help the vine develop natural defenses by applying herbal preparations. The fruit was all hand harvested at optimal maturity. Fermentation began naturally with only the native yeast. No sulfur was used at any point in the process and no other additives or manipulations were used. The wine was then aged in clay amphora for 6 months which helps preserve the purity of the fruit. This is a very rare and unique process combining very old and very new approaches to winemaking. It is exciting to see something different being undertaken in Bordeaux. “From clay to clay.”

The estate consists of 34 hectares of organically farmed vines in St Emilion. Since 1556, the Mangot vineyard has been listed as a renowned wine-growing estate. For the Todeschini family, now on its third generation, the most important factor continues to be the health of the soil and vines. The family aims to produce wines that express their own identity. Though the style remains loyal to the typicity of this traditional area, the wines display their own unique character, which is derived from the distinctiveness of their site. Totally organic in their philosophy and approach, all efforts are carried out with maximum respect for the environment. This practice in the vineyard allows for minimal intervention in the cellar. Karl and Yann, the youngest generation, are bringing a new energy to the estate, constantly searching and expanding boundaries to produce the most expressive wines possible.

Winemaker: Yann and Karl Todeschini
Country: France
Region: St. Emilion
Type: Red
Variety: Cabernet Franc, Merlot
Farming: Organic, Sustainable
Age of Vines: 1976–1980
Production: 7,200 bottles
Soil: Clay and limestone over rocks