wine production in 2022
Wine shop - opening hours
From May to September: from Monday to Saturday 9am-1am / 2pm-7pm, on Sundays 9am-1pm.
From October to April: from Monday to Saturday 9am-12.30pm / 2pm-6.30pm, closed on Saundays.
Closed on May, 1st, December, 25 and January, 1st.
95 chemin de Saumelongue, 84110 Vaison-la-Romaine
wine production in 2022
reception docks for harvest
concrete, stainless steel and steel tanks for efficient work
kilos of grapes harvested in 2022
Our work in the winery is carried out year round by 5 operators, and over the period June - December around twenty people come to reinforce the team.
The vinification techniques used are adapted each year to the grape varieties and the quality of the grapes harvested, in order to respect their characteristics the best. The work in the cellar is precise and supervised by our oenologist, Valentin.
White winemaking techniques
Pneumatic pressing with an optimized cycle to limit oxidation and color extraction. Clarification after 2 days of cold settling. Yeasting with strains selected for their ability to reveal the aromas of each grape variety. Alcoholic fermentation in concrete vats for 15 to 20 days between 14°C and 16°C. Aging on the lees or mixing the lees depending on the cuvées. Aged in stainless steel vats to preserve freshness until bottling between December and April of the following year.
Rosé vinification techniques
Direct pressing with a pneumatic press with an optimized cycle to limit oxidation and color extraction. Gentle clarification (flotation) then adding yeast with strains selected for their ability to reveal the aromas of each grape variety. Alcoholic fermentation in concrete vats for 15 to 20 days between 14°C and 16°C. Aged in stainless steel vats to preserve freshness until bottling.
Red winemaking techniques
We work in traditional vinification, with bi-daily tasting of the vats, which allows us to control the extraction and the structure. Maceration under must for 2 to 4 weeks depending on the cuvées, in order to work on the smoothness of the tannins. Aging on fine lees in order to preserve the aromas and promote soft and round tannins.
We produced 50,000 hectoliters in 2022.
We use concrete, steel and stainless steel tanks.
The oldest concrete tanks are original, in place since 1924. But they have been re-equipped with more modern installations (stainless steel valves, flags to control the temperature, new doors, etc).
Production by color: 70% of reds, 20% of rosés, 10% of whites.