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On the upper slopes, the majority of the clay lends itself to Syrah (cordon de Royat); on the lower slopes, the red, fairly stony soil is reserved for Grenache (cordon de Royat and gobelet). Densities vary between 4500 and 5000 vines/ha. The Domaine has been in organic farming since 1979, and is now certified by Qualité-France. The soil is therefore worked mechanically. Yields of 25 hl/ha. Vines are 40 to 45 years old.
The harvest is vatted after partial de-stemming. A light sulphiting at 4g/hl is practiced. The grapes are vinified variety by variety and plot by plot. Fermentation is carried out using indigenous yeasts, after cold pre-fermentation maceration. Daily pumping over and punching down are carried out during the maceration. The vatting time lasts on average 21 days (Domaine cuvée). Malolactic fermentation is carried out in vats before the wine is placed in barrels. The wine is aged in large tuns for 14 to 15 months.
Suggestions for accompaniment
Saddle of hare with pepper sauce - Braised beef - quail with grapes and winter vegetables.
The wines of
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