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Vin Doux Naturel "Doré"
Fortified sweet wine
Agricultural methods :
We practice agriculture “raisonée” in all of vineyards, only treating our vines where absolutely necessary, in order to maximize the terroir (clay-limestone) characteristics of our wines.
We use organic compost which is only applied when soil deficiencies are revealed, following analysis of the soil and vine vegetation. When climatic conditions dictate we use organically permitted treatments (sulphur and copper) to protect the vines from mildew and oidium.
The grapes are harvested by hand and with the best grapes selected on a sorting table in the vineyard.
Winemaking :
- Whole bunch pressing then a cold clarification
- Fermentation temperature : 20°C.
- Fortification (“Mutage”) : When the sugar density has reduced to 1040, 96% pure alcohol (derived from grapes skins) equivalent to 10% of the vat volume, is added to stop the fermentation.
- Sugar density after fortification : 100 gr. per litre.
- 24 month maturation in 600 litre wooden barrels (“demi-muids”)
- Grape varieties : 100% Grenache noir.
- Food matching : melon, strawberries, foie gras…
- Ideal serving temperature : 10° C.
Winemaking consultant : Stéphane Derenoncourt.
Download the technical details of the wine |
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Vin Doux Naturel Red
Fortified sweet wine
Agricultural methods :
We practice agriculture “raisonée” in all of vineyards, only treating our vines where absolutely necessary, in order to maximize the terroir (clay-limestone) characteristics of our wines.
We use organic compost which is only applied when soil deficiencies are revealed, following analysis of the soil and vine vegetation. When climatic conditions dictate we use organically permitted treatments (sulphur and copper) to protect the vines from mildew and oidium.
The grapes are harvested by hand and with the best grapes selected on a sorting table in the vineyard.
Winemaking :
- Traditional winemaking with punching down of the skin cap and a regular pumping over of juice in open stainless steel tanks.
- Maceration of the skins lasts between 18 and 25 days.
- Fermentation temperature : 25° C. to 30° C.
- Fortification (“Mutage”) : When the sugar density has reduced to 1040, 96% pure alcohol (derived from grapes skins) equivalent to 10% of the vat volume, is added to stop the fermentation.
- Sugar density after fortification : 100gr. per litre.
- 18 month maturation : 80% enamel and 20% 600 litre wooden barrels (“demi-muids”)
- Filtration and fining to avoid the deposit of coloured materials.
- Grape varieties : 100% Grenache noir.
- Age of vines: 40 to 80years.
- Food matching : As an aperitif or with chocolate desserts or Roquefort.
- Ideal serving temperature : 10 to 13° C. |
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