Vineyard & Winemaking
From vines aging up to 50 years old planted alongside an ancient river bed. The terroir consists of limestone river pebbles and ‘Galets de La Durance’.
Grape Varieties: Syrah & Grenache
Varieties are vinified individually to capture the uniqueness of each.
A selection of the brightest Syrah fruit is whole bunch fermented in large wooden casks to enhance a freshness and red fruit flavours.
The darker riper Syrah is fermented in concrete with a long maceration of 6-8 weeks before undergoing 12 months in french oak barrels.
Grenache is vinified in concrete tanks with a maceration of 4 weeks and is workeds lowly and delicately to protect the structure of fine tannins.
The individual cuvées are then blended and further rested in harmony for 3 months before bottling.
Vineyard & Winemaking
From single vineyards of both Syrah & Grenache up to 50 and 60 years old situated in the most southern point of Rhone Valley – the Luberon Mountains. Hot sun soaked days balanced with cool fresh nights give our wines an ideal balance of ripeness and acidity. Limestone pebbles dominate the soils as the vines grow alongside an ancient riverbed.
Varieties: Syrah & Grenache
Pendant la fermentation nous pigeons à la main matin et soir. Après 6 semaines passées en Amphores, le vin est soutiré, les grappes pressées. Le grenache est vieilli dans un foudre et la syrah retrouve les Amphores.
En mars, nous assemblons le tout afin que le vin termine son élevage en Amphores pour 6 mois de plus, avant la mise en bouteilles.
The very best fruit is handpicked, manually sorted, mechanically de-stemmed and manually fed into the Amphora’s. A natural fermintation using indigenous yeasts from the vineyards is carried out.
This process is very unique, as the terracotta form of the Amphora has been proven not only to have an extraordinary physical characteristic but also chemical ones allowing an extreme micro-oxygenation of the wine.
The use of Amphora’s shows more fruit character, a smoother tannin structure and much more presence of varietal and terroir characteristics. The natural micro-oxygenation during the fermentation and maturation allows the wine to be consumed earlier without affecting its long durability.
The Rolle however, comes from a very special highly elevated parcel which is handpicked in the early morning hours before being pressed, racked and co-fermented with Syrah naturally balancing and reducing colour. The majority of the Cinsault& Grenache is also pressed, racked and fermented in a traditional way, however a very small percentage of the Grenache is then selected and fermented in an oak to develop the mid pallet.
Varietalblend: Grenache 30%, Syrah 30%, Cinsalut 20%, Rolle 20%
Alcohol: 13 % vol
Grapes: Vermentino & Viognier
Hand harvested from the highest part of the vineyard – early morning picking optimises the quality of the of the berries and retains high levels of acidity.
The must goes through cold stabilization for 24 hours in order to maximize the expression of the viognier and vermentino varieties.
Following this, fermentation is carried out in French oak barrels with regular stirring of the lees to allow the development of autolytic characteristics. A well balancedwine with refreshing acidity and an opulent, lingering finish.