Ocean Transported on Tres Hombres
At this moment, the Domaine thrives by the Black Mountain (most south relief of the Massif Central) and stretches on twenty hectares which represent sixteen vines flourishing on south exposed terrace fields in a Mediterranean climate, growing on mostly clay-limestone soil, with occasional schist, sand, and marble.
Under Vine: 20 ha
Harvest: Hand harvested. Since the very beginning of my establishment, the whole vine process is organic.
The grape harvest is manual through fifteen-kilo crates which are gravitationally emptied in the containers. All yeast and lactic bacteria are indigenous, as the only input to my wine is a minimal dose of sulfur necessary during the bottling.
Destemmed harvest for the Cinsault, direct pressing for the Syrah and carbonic maceration for the Carignan.
Ten days of fermentation. Aged in barrels for 6 months.