General

• The grapes of these cuvées come from a sublime terroir on the highest banks of Domessargues, located in the beautiful wine valley which can be admired from Montagnac, coming from Nîmes.
  
• A beautiful view on the Cévennes characterizes the ‘Piémont Cévenol’
  
• The terroir is located at a height of 120m and is argilo-calcaire with ‘marne valanginien’.
  
• A calcareous soil on this terroir guarantees a nice acidity under the sun.
  
• The vine plants have an average age of 15 years.
  
• The vineyards in Domessargues are oriented to the Southwest en are the highest from the commune with the poorest soil.
  
• Except for some humus, no fertilizing takes place.
  
• The cultivation of the soil is completely mechanised, as well as the désherbage beneath the vine plants.
  
• This does happen with a specific ‘intercep’.
  
• The exposure to tramontane and mistral are a health cure for the vineyard, which makes the biological activity a lot easier!
  
• The differences in temperature between day and night are rather large, because of the nearness of the Cévennes and the northern situation in the Languedoc.
  
• The philosophy displays a good empathy voor the demands of grape and plant.
  
• There are strict and rather late clippings in the ‘double Guyot’.
  
• The plants are in palissage and this was recently raised for the syrah to optimalize photosynthesis.
  
• A strict ébourgeonnage is maintained to reduce proliferation, and also during the floraison, we verify whether the resolutions are under control.
  
• During the month of July, a careful éclairage is executed, whereby thieves or entrecoeurs are culled away, in order to achieve a good ventilation underneath the foliage.
  
• Thus, decay and moulds are prevented, in favour of the biological aspect.
  
• From the non, the grapes can ripen and await manual harvest.
  
• Harvest occurs without over-ripe fruit, but with ripe tannins, which implies that within the margin of a day, the right timing of the harvest has to be realized, again to guarantee fresh acids.
  
• During the manual harvest, a strict tris is realized to guarantee healthy grapes in the cuvée, minimalizing the sulfating. Every terroir is vinified separately.