All our wines come from our vineyard plots, which are on average 80 years old, with the oldest being centenarian. Our plots are primarily located around our estate in Gigondas as well as in the territories of Vacqueyras and Sablet. The location of these plots allows us to produce wines certified as AOP Gigondas and Côtes-du-Rhône.
Our vines are planted on sandy soils, which are particularly known for providing good permeability. The high permeability of our sandy soils promotes quick drainage after rainfall. More water absorption means faster drying, creating an environment conducive to the optimal growth of the vines. This characteristic minimizes risks associated with excess moisture, thus ensuring the good health of our vines. Sandy soils also demonstrate a capacity to store solar energy.
This particularity extends the vegetative activity phase of the vines, even during less sunny seasons. However, it should be noted that the favorable microclimate is more a result of the strategic location on west-facing slopes, with the Dentelles de Montmirail in the background. These geographical conditions favor the establishment of a microclimate thanks to the cooling winds, thus contributing to the continuous growth of the vines.
Our wines are a blend of several grape varieties. This blend can consist of 2, 5, or 13 varieties. Grenache, which provides warmth, power, and balance, and Syrah, are present in each of our wines. Most of our wines also include varieties such as Mourvèdre, Cinsault, and Clairette.
The vast majority of our wines come from hand-harvested grapes. After the harvest, the grapes are sorted to keep only the best.
For the reds, the harvest, consisting of 100% destemmed grapes, undergoes fermentation under strict temperature control, maintained between 25°C and 30°C. This method ensures optimal extraction of aromas and flavors, creating rich and balanced wines.
The vinification of our wines continues with maceration. Traditional maceration, with daily pumping over and punching down at the end of alcoholic fermentation, are practices inherited from generations of passionate winemakers. This guarantees a harmonious tannic structure and a complex aromatic palette.
During the fermentation phase, we apply the "cocotte" method, which involves immersing the cap of pomace in the free-run juice. This approach promotes a gentle extraction of anthocyanins and tannins, similar to the infusion process of a tea bag. The results of this method are manifested in the form of delicate and supple tannins on the palate.
After malolactic fermentation, the grape varieties are blended. This is when the aging process can begin. Our wines are aged in concrete tanks for a period ranging from 8 to 10 months.
