Only 880 bottles produced on this vintage 2017 recalling some great whites of the Rhône North... Worked in part (50%Viognier) and for the prelmiere time in oxidative aromas that fade gently with aeration of the bottle.
THERE IN DAMAISELA
Our field has emerged in 2004 - in a small farmhouse in stone to halfway between the Daumas Gassac and Grange of the fathers.
It is located at the foot of the Larzac plateau where to begin grazing and the production of Roquefort. It's a place where the summers are hot and the winters cold and where land, poor and rocky, smells like fennel, Rosemary, and thyme.
We were inspired by a faith: that with a rigorous and uncompromising in the vineyard and a hands-off winemaking, the true character of this soil can transmit something of its beauty and its landscape, something unique and expressive.
This involved a meticulous approach to laviticulture, with very small returns, short pruning, the debudding, thinning, stripping and green lavendange, picking by hand, using petitescagettes of grapes perfectly ripe, a sort double, a table of sorts and ultimately breeding with great care, small amounts of wine in new barrels.
Our team consists of our winegrower Jérémie Depierre (a young winemaker who has completed internships at the Château Margaux and Château Guiraud), KarineAhton (a lawyer born in the Languedoc) and Rob Dougan (a songwriter of music).
The name of our field we was inspired by a maxim of ' workers of stone ' of the region and by an old Occitan expression.
'Placar una there in damaisela' - (Litt.Placer a stone in maid)
As these workers of the past, our goal is to take what nature and this rocky land have to offer and try to give birth to their most beautiful expression.
Management of the vineyard: Short size.
Intensive and tedious work on the vine with the work at hand of the Earth rather than with herbicides, disbudding, thinning, thinning and green harvest.
The harvest: 0%handmade using kg crates and transported in vans air conditioned to the winery. Double yard with where Quicken 6 for people to eliminate too much or not enough grapes mature, stems, tails, and anything else that would not the grape. Whole grains of grapes are sent by conveyor belt to stainless steel tanks where they are crushed at their entrance.