The de Conti family originates from Italy, South of Treviso, in the Veneto. It was Guillaume’s great-grandfather, and Luc de Conti and Francis de Conti’s grand-father, Vincenzo, who settled in the in the village of Ribagnac in 1925, having left Italy due to famine and lack of work. He found work as a crop-sharing tenant farmer on the farm belonging to the château de Bridoire of Ribagnac. on his death in 1956, his son Primo took over the farm but refused ’the state of slavery’ that involved being a share-cropping tenant so he simply rented the farm from the château. Primo’s two sons, Luc and Jean and their cousin, Francis all grew up together on the family farm in Ribagnac.

Albert then bought a small property with 20 hectares of vines in the nearby village of Saint Julien d’Eymet. Later in the 1980’s, Luc and his brother bought the farm that their family had always farmed and created an agricultural and viticultural business together. The first bottle of wine labelled ‘Château Tour des Gendres’ was produced in 1986. In 1990, their cousin, Francis, joined the family business, bringing with him his 20 hectares of vines at Saint Julien d’Eymet. Francis, his son, Guillaume, and Luc now run Château Tour des Gendres together.

The Bergerac wine region, situated in south-west France along the Dordogne River, lies just east of Bordeaux and shares many of its viticultural traditions while maintaining a distinct character. The climate is predominantly temperate and maritime, with warm summers, mild winters and beneficial autumn mists that encourage the development of botrytis in certain sweet wines. This balanced climate, combined with good sunshine hours, supports both red and white grape cultivation.

The soils are varied, ranging from gravel and sand near the river to clay-limestone slopes further inland. These diverse terroirs provide the foundation for a wide spectrum of wine styles. The principal red grape varieties are Merlot, Cabernet Sauvignon and Cabernet Franc, producing wines that are often supple, fruit-forward and approachable, though some show greater depth and structure. Whites are made primarily from Sémillon, Sauvignon Blanc and Muscadelle, yielding everything from crisp, aromatic dry wines to luscious, honeyed sweet wines such as Monbazillac.

In terms of style, Bergerac offers reds that are generous and plummy, with soft tannins and a touch of spice; rosés that are fresh and lively; dry whites that are zesty with citrus and herbaceous notes; and dessert wines marked by rich flavours of apricot, honey and exotic fruits.

Chenin Blanc is a versatile white grape variety originating in France’s Loire Valley, where it has been cultivated for centuries. Known for its high natural acidity and adaptability, Chenin Blanc thrives in a range of climates and soils, making it one of the most flexible white grapes in the world.

Viticulturally, Chenin Blanc is a vigorous and early-budding vine, which can make it susceptible to spring frosts. However, its thick skins and ability to retain acidity allow for a wide range of picking times, supporting various wine styles—from bone-dry to lusciously sweet, including sparkling wines.

While still prominent in France—especially in Vouvray, Anjou, and Saumur—Chenin Blanc has found remarkable success in South Africa, where it is the most widely planted grape. Called Steen, the South African examples range from fresh, citrus-driven styles to complex, oak-aged wines with notes of stone fruit, honey, and spice.

Chenin Blanc is also grown in the USA (notably California), Argentina, Australia, and New Zealand, often used in blends or as a varietal wine.

Flavour profiles include green apple, pear, quince, honeysuckle, and melon in dry versions, while sweeter styles offer notes of apricot, honey, and ginger. Its natural acidity and age-worthiness make Chenin Blanc a favourite among sommeliers and wine enthusiasts alike.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.