TERROIR

Grenache’s plots are located on « La Gardiole » (loc: 44.08832, 4.84556 with red soils on stony alluvium with silts, sands and rounded pebbles. Syrah’s plot is « Palestor » (loc: 44.08932, 4.83536), a sandy soil rich in limestones. Average age of the vines: 80 years old

HARVEST

Traditional, with complete destemming. Fermentation is thermo-regulated, with 1 to 2 pump-overs per day and 3 to 5 delestages depending on the potential of each vat. Vatting can last from 3 to 4 weeks. Each vat is tasted daily to determine the best date for devatting. Free-run and press wines are separated.

WINEMAKING

It is a traditional winemaking. The grape varieties are vinified separately. The harvest Is destemmed and crushed in totality. The temperatures are controlled throughout the alcoholic fermentation with a pumping over 1 or 2 times a day along with 3 to 5 “délestages” during the fermentation. The vatting (fermentation on the skins) is long, from 4 to 5 weeks. A daily tasting of each tank takes place in order to determine the date of racking. Free run and press wines are separated.

AGING

Syrah are maturing in barrels and demi-muids during 10 months in order to coat tannins and benefit from roundness and sweetness. Grenache are aged during 12 months in large barrels. The blend is decided and made by tasting, before bottling.

PRODUCTION

98 Hl – 13 000 bottles.