Merging the terroirs : Depth and Character

Daring to create: From rosé vinified in barrel, to planting different grape varieties in a single plot and reds matured for 24 months.

Le clos de ma Mère

White wine – AOC Saint Chinian

50% Roussane, 20% Carignan blanc, 10% Grenache blanc, 8% Viognier, 8% Vermentino, 2% chenin , 2% Petit Manseng

The six grape varieties are planted in a single vineyard. Whole grapes are delicately pressed, racked at low temperature then vinified at 16°C, before being barrel aged for 4 months with daily stirring during the first two months.

Le Secret

Rosé – AOC Saint-Chinian

50% mourvèdre, 40% cinsault, 10% grenache

Bled rosé, fermentation in 228L barrels, 4 month ageing in one year barrel with daily stirring. The Malolactic fermentation occurs in barrel.

La Terre de mon Père

Red - AOC Saint-Chinian

50% mourvèdre, 40% syrah, 10% grenache

Grapes are hand-picked and sorted in the vineyard then destemmed. Pre-fermentation takes place at low t° followed by long vatting, Malolactic fermentation in barrel.

18 months ageing in new oak, 36 month drying, medium toasting.

Je me souviens

Red – AOP Saint Chinian

97% Mourvèdre, 3% Grenache. 25hl/ha yield, hand picking.

Vinification then long vatting. The wine is put into new barrels for 20 months before Malolactic fermentation. The clarification is natural, no fining nor any filtration in this cuvee.