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The
vineyard covering 64 acres profuces seven different varieties
of vine, principally :
•
Syrah (small grape) 35 %,
• Grenache 35 %
• Cinsault 10 %
Four
secondary vines include :
Cabernet-Sauvignon, Mourvèdre, Rolle and Carignan.
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For
the past fifteen years or so our vines are dressed in twin "de
royat" rows, elevation to protect them from the violence of
the Mistral wind, and afford maximum exposure to the sun.
The earth
is tilled and turned in traditional fashion four to five times a year.
Manuring
after harvesting consists exclusively of organic matter, with no artificial
fertilizers. To
ensure regular protection against mildew and "oïdium"
we use only top quality environment-friendly products.
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Harvesting
:
the elevation of our vines favors use of our BRAUD 2420 harvester
which is, with its oscillating harvesting head, respectful
of both vine and harvest.
It allows us to intervene at will, and at hours when the air
is at its freshest, even in the cool of nights… a necessary
prerequisite for quality wines.
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Vinification
:
on arrival at the vinification cellar, the harvest is sorted
and moved to the maceration vats.
Each variety originating in particular locations of the vineyard
is vinified separately.
After 4 to 5 hours maceration at low temperature (12°C)
grapes for white wines are pressed in a pneumatic (membrane)
BUCHER press.
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Before
pressing, grapes for rosé wines undergo between
3 and 6 hours of pellicular maceration in the vats, likewise
at low temperature.
The vatted must is then racked for 24 hours, then once again
before from 8 to 15 hours fermentation.
In order to retain its orginal aroma, fermentation temperatures
are maintained at a controlled level of approximately 16°.
Red wines follow classic procedure, fermentation lasting
between 12 and 14 hours, accompanied by daily fortification.
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