After a life dedicated to the maritime world, Yann Bouscasse acquires with his wife Florence, Castle Cantinot.The man of the sea proves love to this land and he wants to accompany these vines with passion to produce truly fascinating and passionate Blaye, Côtes de Bordeaux.......but especially great Cantinot.

Yann Bouscasse ans his son Tristan are regularly on the road or in the sky  to ensure  the commercial development both national and international market.

Florence Bouscasse, granddaughter of Pierre Vieljeux and Nicole de Luze has the necessary background and family history to keep Cantinot on course and to give expression to its qualitites. She plays an essential role in the day to day management of the Chateau and the mastery od its reputation and fame.

After studying Viticulture and Oenology, Nicolas Bouscasse acquires his first experience at the property and them became responsible for its vinification and the maturing of its wine. He is the cellar master and at the same time, also vineyard manager. Following his father's example, his primary concern is to produce wines in perfect osmosis with their " terroir" and its constituents. Inheriting a great name and an impressive family lineage, and second of four children, Nicolas considers Chateau Cantinot as the " last born" of the family !

Olivier Dauga, created his vinification and consltancy company " Le Faiseur de Vin ", after obtaining solid experience and having proved his talent and skill at Chateau La Tour Carnet. His infectious passion, his respect ot the " terroir " and his preservation of tradition make Olivier Dauga an extremely precious partner for Chateau Cantinot.



It is not enough to have a deeply rooted desire to " create" a greate wine. Superb grapes are an obligatory prerequisite ! This may be entirely evident, but this has become the corner stone of the conviction driving Chateau Cantinot. It is trhe fruit of all its endeavours. Nature has offered Cantinot a free hand, while providing measured and well reasoned support.

In the vineyards, grassing remains natural, with only light weeding between,and underneath the vines in addition to regular working of the soil. Particular attention is paid to adjusting the wiring in order to make a cetain surface of the foliage is optimum for producing the best possible quality grapes.An intelligent, rational and well managed manual deleafing encourages both the resistance and the perfect development of the berries and their future level of sugar.An apt thinning out of green harvesting ( lightening the crop) emphasizes the perfect management ot the potential crop ans plays an important role in achieving the ideal concentration of aromas, colour and sugar content.

At the time of the vintage, o sorting table is placed in front of the destalker, and another vibrating one in the cellar. THe bunches are completely destalked and destemmed, but without crushing the berries.

This practice ensures that only the mos beatiful, clean, healthy and round berries, will be allowed to bear the name of Chateau Cantinot and be selected to be cold macerated and to form part of the production by indergoing fermentation on the skins ans pips in truncated wooden vats. Maturing last for between 14 and 30 months and takes place in a high proposition of new oak barrels.

In this way, from the vine and the grape to the bottle, it becomes possible to impart spirit, character and personality to the wine of Chateau Cantinot. IN fact, the wine is endowed with a soul !