AMEZTIA AMEZTIA Shepherd/winemaker Jean-Louis Costera established Ameztia as an avenue for his family's passion for . The Costera family has “CUVÉE PANXTO” been making wine in Irouleguy since the 17th century, then in 2001 Jean Louis modernized the facilities on the family's estate so that his family could craft its own world-class Irouleguy.

Varietal/Blend: 60% Cabernet Franc / 40% Tannat Farming: lutte raisonnée Altitude / Exposure: 325m / multiple Soil: clay, limestone and gravel Jean-Louis applies his experiences as a shepherd to his Vine Age: 2002 winemaking. He believes that the key to a great wine is to tend to Yeast: indigenous the with the same care that a shepherd tends his flock: as Fermentation: 100% destemmed and crushed in a vertical press the shepherd knows that the best lambs come from a well- / fermented in stainless steel for 15-25 days nourished ewe, a vintner should know that the best grapes come Aging: 15 months with one-third of the wine aged in French from a well-tended vine. Jean-Louis calls on the expertise of his Alcohol: 13.5% close family friend, Panxo, to tend the estate's seven hectares of Fined: N/A vines. The estate's current vineyards started with three hectares Filtered: N/A planted by Jean-Louis's father in the late 1960s and were expanded Production #s: with an additional four hectares planted by Jean-Louis in 1997. Country: France

Region: Sud-Ouest Most of the vines are the local varietal Tannat, used for the reds : Irouleguy and roses, along with some Cabernet for blending. Jean-Louis Sub Region heavily favors Tannat and is in the process of slowly replacing his Vineyard: Germieta Cabernet with more Tannat as well as expanding his plantings of Gros Manseng and for his white wine.

d d i 212 233 1504