Paroles de vignerons - Vinparleur - Winzer talk

The quest for the perfect fruit in Gigondas

Nowadays, the wine world is looking for fruit and minerality. And so are we, but after years of work and reflection, we consider that purity and quality of the fruit are more important in wine than intensity and quantity. And we know at needs a lot of patience and accuracy to improve fruit quality and minerality.

Some of the measures we took in the vineyards during the past decade, allowed us to move into the right direction: Planting Mourvèdre and vineyards at higher altitude (350 meters) in the place called Clos Derrière Vielle on the northern slopes of the Dentelles de Montmirail, switching from traditional to organic farming, to ameliorate the flora and structure of our soil by regularly spreading compost, and lately a mixture of sheep dung and charcoal…

Like in the vineyards, we have been constantly adapt the work in the winery to our aims: Expansion of our cellar and construction of an air-conditioned store house for bottled wines, fermenting with natural yeasts and minimal addition of sulphites, ageing the wines in large oak vats…

And since 2011, we are whole bunch fermenting a part of our grapes in thermo regulated stainless steel tanks, allowing maximizing extraction of fruit and flavours. As processing whole bunch grapes requires fully ripe and healthy fruit, great efforts in the vineyard are primordial.

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Who are you?

Le Clos l’Abbé

Champagne J.Vignier

Pierre Cros

Château du Cèdre

Champagne Paul Lebrun

Santa Duc

Parler vin avec les mains

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