Grenache, Roussanne, Marsanne and Bourboulenc are harvested early in the morning to preserve their delicate aromas.
The harvest takes place early in the morning while the grapes are still cool, to preserve the fresh primary aromas. Each grape variety is vinified separately. A cold-soak lasts 6hrs followed by the pressing and a 24hr settling to separate the clear juice from the rough lees. Fermentation then takes place which is kept at temperatures between 14°C and 17°C for 3 to 4 weeks. Maturing in vats for approx. 6 months before bottling.
From the hilltop, the village overlooks the "Aigues" river. It was one of the fiefdoms of Saint-John of Jerusalem.
Envoyer à un ami