Description
Designation: Gaillac AOP
Grape Varieties: 63% Braucol, 30% Duras, 7% Syrah
Soil: Slopes and clay-limestone plateau
Location: Cestayrols, various plots around the castle
Grape Harvest: Hand-Picked
Yield: 47 hl/ha
Wine Production :
The grapes, fresh from the vineyard, are destemmed and placed in temperature-controlled stainless steel tanks; fermentation, driven by our native yeasts, takes place at 18–20°C with relatively “gentle” pump-overs; our goal is to provide the oxygen necessary for the metabolism of our microorganisms and to achieve gentle extraction through the combined effects of temperature and alcohol. As fermentation nears completion, we cease mechanical agitation and allow the temperature to rise naturally.
Each grape variety is vinified separately and will be included in the final blend after aging.
Each grape variety underwent maceration for between 2 and 3 weeks, with the exception of the Syrah, which was well suited to an “infusion” lasting more than a month. Malolactic fermentation began shortly thereafter and was completed in wooden barrels.
Livestock Farming :
Each wine was aged for a period of 9 to 12 months, either in 2,500-liter casks or in 400-liter barrels that had been usedthree orfour times, after which they were blended to create the final wine.
