Harvest

Our Red Wines: the Quest for Elegant Tannins

Barrel room

Bottles ageing

Red grapes are harvested when physiological ripeness, the balance between sugars and acidity, has been reached.  Phenolic maturity, specific to red grapes, is also sought after as it guarantees high quality tannins.  We aim for both kinds of ripeness when we pick, meaning that harvesting can last over a period of 12 to 14 days.

 Grapes are vinified in tanks equipped with four cylinders that punch down the solid part of the must into the liquid part.  This pigeage technique extracts the finest tannins from the skins.  In its modern form, it automates the work that our ancestors used to do with their feet.

 Fermentation temperatures are recorded regularly and kept at between 28 and 32°C.  Once alcoholic fermentation has finished, wines are sorted based on tasting; their grouping is confirmed by laboratory analysis after two or three weeks.  Malolactic fermentation follows.

 One quarter of our barrels are replaced every year.  About half of the total Châteauneuf-du-Pape volume is aged in barrel for twelve months, and between 35 and 40% of the total Lirac volume ages in barrel for ten months.  Wines are then blended and are left to settle for at least another three months before being bottled.

Our White Wines: Showing Off our Terroirs’ Purity

Each grape variety is harvested at perfect maturity, requiring several passes through the vineyard, thus explaining the round and very aromatic character of our wines.

After delicate pressing and natural settling at cold temperatures, vinification occurs at cool temperatures (16 to 18°C) to bring out the aromas specific to each grape.  To keep the wines’ natural acidity (low in our climate), which provides our white wines with freshness and balance, no malolactic fermentation takes place.

 We age our Châteauneuf-du-Pape and Côtes du Rhône white wines on their lees in tank to emphasise their aromas and roundness.  Only a third of white Lirac ferments and ages in barrel for five or six months, during which time the lees are stirred.  Bottling occurs in the spring, for maximum freshness and fruit.

Stainless steal cellar