Natural wine from Corbières
Grape varieties: Grenache 60%, Carignan and Mourvèdre 30%, Syrah 10%.
Soil: Clayey-limestone soils, sandstone, red clays on the edge of pine forest.
Method of vinification: Grenache and Syrah vinified alone, Carignan and Mourvèdre blended during vinification.
Grapes sorted on stumps then destemmed and crushed. Beginning of alcoholic fermentation at 15° then, controlled temperatures around 22°.
If necessary, pump over at the end of fermentation to oxygenate and finish the sugars (native yeasts).
A daily tasting is then carried out to assess the maceration time, which allows all the organoleptic qualities of the berries to be extracted. If necessary, subtraction before the fermentation is finished to avoid extracting too much matter. We try to make wines with a nice substance but very fine and digestible.
Ageing: Maturing in vats without sulphites, 2 to 3 rackings to clarify the wine. Bottling without fining or filtration, resulting in a possible bottle deposit. Added 2 g/hl of SO2 during the bottling process.