Archives

  • AMPHORE

    LES VIGNES : – Braucol 60% et Duras 40%. – Sol argilo-calcaire, exposition sud, altitude 285 m. – Enherbement naturel du rang et travail du sol entre les ceps. – Multiples opérations manuelles et mécaniques au cours de l’année de façon à obtenir un raisin aéré, sain et bien mûr avec un faible rendement d’environ 30 hl/ha. LA CAVE : – Récolte manuelle des raisins selon la maturité optimale des différents cépages – Elimination des rafles pour vinifier seulement les baies de raisins. – Fermentation spontanée avec les levures indigènes naturellement présentes sur la peau du raisin – Cuvaison d’environ 15 jours avec pigeage manuel alterné de quelques remontages pour extraire en douceur couleur, tannins et arômes. – Elevage du vin pendant 6 mois en cuve puis 6 mois en amphore. Le passage en amphore permet d’arrondir le vin grâce à la porosité de l’argile et une très bonne micro-oxygénation. Le vin conserve son fruit, les tanins sont ronds et veloutés. – Clarification naturelle sans collage. – Mise en bouteille sans filtration. – Elevage du vin sans soufre, très faible sulfitage avant la mise en bouteille.

  • BRAUCOL

    LES VIGNES : – Braucol – Sol argilo-calcaire, exposition sud, altitude 285 m. – Enherbement naturel du rang et travail du sol entre les ceps. – Multiples opérations manuelles et mécaniques au cours de l’année de façon à obtenir un raisin aéré, sain et bien mûr avec un faible rendement d’environ 20 hl/ha. LA CAVE : – Récolte manuelle des raisins selon la maturité optimale des différents cépages – Elimination des rafles pour vinifier seulement les baies de raisins. – Fermentation spontanée avec les levures indigènes naturellement présentes sur la peau du raisin – Cuvaison d’environ 15 jours avec pigeage manuel alterné de quelques remontages pour extraire en douceur couleur, tannins et arômes. – Elevage du vin pendant 5 mois en cuve puis 12 mois en barrique. – Clarification naturelle sans collage. – Elevage du vin sans soufre, très faible sulfitage avant la mise en bouteille.

  • Vendemia

    The vineyard: . Duras 80%, Merlot 20%.  Calcareous-clay soil, south facing aspect, 285m altitude . Natural weeding of the rows and working of the soil between the vine stock . Multipile manual and mechanical operations throughtout the year in order to obtain a well-aired, healthy and perfectly ripe grape with a low yield of around 30 hl/ha The cellar: . Manual grape harvesting according to the optimum ripeness for each different grape variety . Destemming in order to turn only the grapes themselves to wine . Natural fermentation (using only indigenous yeasts) . Fermentation of around 15 days with manual pigeage alternated with reassambly in order to encourage the extration of colour, tannin and flavours . Maturing for 18 months of the wine soley in vats . Natural clarifying without fining agents . Bottling without filtration . Elevage without sulfur, very low level sulfiting before bottling

  • Anthocyanes

    The vineyard

    . Braucol 70 % and Syrah 30 %
    . Calcareous-clay soil, south facing aspect, 285m altitude
    . Permanent natural weeding of the rows and working of the soil between the vine stock
    . Multiple manual and mechanical operations throughtout the year in order to obtain a well-aired, healthy and ripe grape with a low yield of around 25 hectolitres per hectare

    The cellar

    . Manual grape harvesting according to the optimum ripeness of each different grape variety
    . Destemming in order to turn only the grapes themselves to wine
    . Fermentation of around 15 days with manual pigeage alternated with reassambly in order to encourage the extration of colour, tannin and flavours
    . Maturing for 16 months in barrels
    . Natural clarifying without fining agents
    . Bottling without filtration
    . Elevage without sulfur, very low level sulfiting before bottling

  • Brin de temps

    The vineyard: . Duras 50%, Braucol 50%. . Average age of vines : 30 years old . Calcareous-clay soil, south facing aspect, 285m altitude . Permanent natural weeding of the rows and working of the soil between the vine stock . Multipile manual and mechanical operations throughtout the year in order to obtain a well- aired, healthy and perfectly ripe grape with a low yield of around 20 hl/ha The cellar: . Manual grape harvesting according to the optimum ripeness for each different grape variety . Destemming in order to turn only the grapes themselves to wine . Natural fermentation (using only indigenous yeasts) . Fermentation of around 25 days with manual pigeage alternated with reassambly in order to encourage the extration of colour, tannin and flavours . Maturing for 22 months in barrels and then for four months in vats. . Natural clarifying without fining agents . Bottling without filtration . Elevage without sulfur, very low level sulfiting before bottling This wine can be served straight away, after decanting if possible. Can equally be stored in your wine cellar and enjoyed at a later date, thanks to its structure.

  • Pierres blanches

    The vineyard:

    . Mauzac 60% and Len de l’el 40%
    . Very stoney calcareous-clay soil, south facing aspect, 285m altitude
    . Permanent weeding of the rows and working of the soil between the vine stock
    . Multipile manual and mechanical operations throughtout the year in order to obtain a well-aired, healthy and perfectly ripe grape with a low yield of around 30 hl/ha

    The cellar:

    . Manual harvesting of grapes only in small crates after ripening by passerillage
    . Direct pressing of whole grape bunches followed by cold débourbage of the must
    . Natural fermentation (using only indigenous yeasts)
    . Vinification and maturing for 12 months in barrels on the lees
    . Natural clarifying without fining agents
    . Malolactic fermentation
    . Elevage without sulfur, very low level sulfiting before bottling

    Serve at 10°-12° to allow the aromatic and gustatative qualities of the wine to be appreciated.

  • Loin de l’œil

    The vineyard: . Loin de l’œil (Len de l’el) 100%. . Very stoney calcareous-clay soil, south facing aspect, 285m altitude . Permanent weeding of the rows and working of the soil between the vine stock . Multipile manual and mechanical operations throughtout the year in order to obtain a well-aired, healthy and perfectly ripe grape with a low yield of around 8 hl/ha The cellar : . Manual harvesting of grapes only in small crates after ripening by passerillage. . Direct pressing of whole grape bunches followed by cold débourbage of the must . Slow fermentation of the wine in barrels througout winter . Fermentaion is stopped by cold at the moment the ideal sugar/alcohol ratio is reached . Early bottling of the wine in spring, in order to maximise the preservation of all its flavours. Serve at 5°-7° to allow the aromatic and gustatative qualities of the wine to be fully expressed and appreciated.

  • La vie en rosé

    The vineyard: Duras. Calcareous-clay soil, south facing aspect, 285m altitude . Permanent natural weeding of the rows and working of the soil between the vine stock . Multipile manual and mechanical operations throughtout the year in order to obtain a well-aired, healthy and perfectly ripe grape with a low yield of around 35 hl/ha The cellar: . Manual grape harvesting according to the optimum ripeness for each different grape variety . Direct pressing for the Gamay; the saignée method in a red vat at the very beginning of the fermentation of the skins for the Duras and Braucol . Natural fermentation (using only indigenous yeasts) . Wine making at low temperatures in order to retain the flavours and aromas of each grape variety. . Fermentation and maturing of the wine in a small vat on the lees. . Natural clarifying without fining agents . Elevage without sulfur, very low level sulfiting before bottling

  • Brin de folie

    The vineyard: . Cabernet Sauvignon 100%. . Calcareous-clay Soil, south facing aspect, 285m altitude . Permanent natural weeding of the rows and working of the soil between the vine stock . Multipile manual and mechanical operations throughtout the year in order to obtain a well- aired, healthy and ripe grape with a low yield of around 15 hl/ha The cellar: . Manual harvesting of grapes only in small crates after ripening by passerillage . Direct pressing of whole grape bunches followed by cold débourbage of the must . Slow fermentation of the wine througout winter . Fermentation is stopped by filtering at the moment the ideal sugar/alcohol ratio is reached . Very low level sulfiting . Early bottling of the wine in spring, in order to maximise the preservation of all its flavours. Serve at 5°-7° to allow the aromatic and gustative qualities of the wine to be fully expressed and appreciated. Can be served as an aperitif, with foie gras, berry desserts and chocolate.