Sandy and gravelly soil. Cultivation area: 10ha. Planting density: 6,600 vines/ha. Yield: 50hl/ha. Crushed and destemmed, fermented in stainless steel tanks for 3-4 weeks at 26-28°C. Aged in French oak barrels for 6 months. Petit chateau owned by the Creuse family, which has been in business for five generations since the 1870s. The current owner, Bernard Creuse, and his daughter Vanessa, have inherited the historic winemaking tradition of the Creuse family, producing elegant and classical wines. Chateau La Tour Cordouan uses the lutte raisonnée farming method, which involves cultivating the grapes by hand as much as possible and reducing the use of pesticides. The winemaking is also done using methods handed down from generation to generation, and the wine is renowned for its classic taste backed by tradition. The chateau's name comes from the Cordouan lighthouse, which is located on a small island near the mouth of the Gironde River, and the tower, a symbol of the area, is the motif of the label.