Les Calades

AOC VACQUEYRAS Red Soils: Limestone, clay and sand. Grapes varieties: Grenache 70%, Syrah 20%, Cinsault 10% Age of the vines: 35 years Yield: 35 hl / ha Vinification: Harvest by hands with sorting grapes. Entire de-stemming. Fermentation with natural yeasts. Maceration of 15 days with punching. Ageing 6 months in concrete tanks. Bottling without fining and filtering. Tasting advices: can be drunk now and over 3 years

Technical data sheet (141 Ko)

Les 2 Monardes

AOC VACQUEYRAS Red Soils: Chalky grit and sandy clay. Grapes varieties: Grenache 70%, Syrah 30% Age of the vines: 40 ans Yield: 30 hl / ha Vinification: Harvest by hands with sorting grapes. Entire de-stemming. Fermentation with natural yeasts. Maceration of 20 days with punching. Ageing 1 year in tanks and barrels. Bottling without fining and filtering. Tasting advices: can be drunk now and over 4-5 years.

Technical data sheet (139 Ko)

Le Rosé

AOC VACQUEYRAS Rosé Soils: Limestone, clay and sand. Grapes varieties: Grenache 70%, Cinsault 30% Age of the vines: 35 years Yield: 36 hl / ha Vinification: Harvest by hands with sorting grapes. Blend of “direct pressing” and “saignée (bleeding method)”. Fermentation at a monitored temperature of 20 °C. Ageing on fine lees during 6 months. Tasting advices: must be drunk the year after the harvest, for aperitif, summer meals (bbq, salads…) or oriental cooking.

Technical data sheet (136 Ko)

Galéjade

AOC VACQUEYRAS White Soils: Chalk, sandy clay. Grapes varieties: Roussanne 50%, Grenache blanc 30%, Viognier 20% Age of the vines: 15 years Yield: 30 hl / ha Production annuelle moyenne : 4 000 bouteilles Vinification: Harvest by hands with sorting grapes. Direct pressing. Fermentation with natural yeasts in “demi-muids” (barrels of 600 l), 50 % new and 50 % one year. Ageing 10 months without racking. Tasting advices: can be drunk now and over 6-7 years, with fish, white meat and cheeses.

Technical data sheet (128 Ko)

Vieilles Vignes

AOC VACQUEYRAS Red Soils: Chalky clay. Grapes varieties: Grenache 60%, Syrah 20%, Mourvèdre 20% Age of the vines: 60 years Yield: 30 hl / ha Vinification: Harvest by hands with sorting grapes. Entire de-stemming. Fermentation with natural yeasts. Maceration of 20 days with punching. Ageing 18 months in “demi-muids” (barrels of 600 l). Bottling without fining and filtering. Tasting advices: can be drunk now and over 8 years.

Technical data sheet (137 Ko)

Vin de Pays de Vaucluse

Soils: sableux

Grapes varieties: Grenache 90%, Merlot 10%

Age of the vines: 20 years

Yield: 45 hl / ha

Vinification: Vendange manuelle avec tri sur table, éraflage total. Fermentation avec levures indigènes. Macération de 10 jours. Elevage 6 mois en cuves.

Accords mets et vins et conseils de dégustation: A consommer dans les deux ans. Vin de comptoir, accompagnera très bien les apéritifs dînatoires.