From the Winery: Our historical plots. It is in this terroir that the wines of our estate have been firmly rooted for six generations, the first linked to the foundation of the estate in 1874. In 1852, the municipality of Gigondas decided to put up for sale at public auction the 12 hectares of the Communal garrigue. The first vines were soon planted there, thus revealing these great terroirs. Organic farming, Ecocert and Biodynamic certified, Demeter certified. Grenache 50%, Mourvèdre 50%. 75 years on average. Manual harvest in crates with sorting in the vineyard, followed by a second on the sorting table. Partial destemming. The percentage of destemmed grapes is decided according to the vintage and the plots. Gravity vatting with total respect for the integrity of the grapes. Fermentation for 20 to 30 days in stainless steel vats under controlled temperatures. Two long daily pumpings. Pigeage decided at the tasting. Pressing in a pneumatic press. Malolactic fermentation in tank. Clarification of wines in the cellar during the winter. Maturing in the spring. 18 months in 36 hectoliter Stockinger oak barrels and 8 hectoliter terracotta jars. Bottling without fining or filtration. The wines born in this locality are serious and deep, marked by spices, liquorice notes, and fleshy tannins, which give them extraordinary longevity.

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