France, Côtes de Provence AOC
Mourvèdre, Grenache
Alcohol
12.5%
Analytical data
dry
Vinification
Both grape varieties are harvested and vinified individually. Harvest is carried out according to rather technical criterial that is linked to the search for a balance of musts between PH, total acidity and phenolic maturity. Totally destemmed. Harvested grapes are chilled before they are pressed. Pressed by vacuum press. Selection of free-run and first juices. Cold settling (15° C constant). The start of fermentation takes place in tanks for 2 days. Then the musts are put separately into oak barrels from the Tronçais forest; barrels are of different ages, from new to 3 years old, with different capacities depending on the grape variety. Thermal regulation of alcoholic fermentation (17°C) for 10 days. Racking after alcoholic fermentation and then maturing in barrels for 5 months with a light manual and regular stirring for about 4 months. Blended at the end of February, treatment by the natural cold temperatures against tartaric precipitations, then filtration. Bottled in mid-March.
Vineyard
Parcel selection; pure schist soil with veins of white quartz for the Grenache; Schist and siliceous sand for the Mourvèdre.
