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. 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.
Read more … Le clos de ma Mère 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.
Read more … Le Secret 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.
Read more … La Terre de mon Père 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.
Read more … Je me souviens