Val des Rois
AOP Côtes du Rhône
Grenache. The vines are trained in the Cordon de Royat system.
Clay-limestone with variations of rounded pebbles and limestone stones.
Direct pressing. Fermentation in barrels for 10 days, followed by transfer to a small temperature-controlled vat. Aged on lees for 3 months.
A pastel pink color with violet and salmon highlights. This wine exudes a wide array of aromas, ranging from violet to wild strawberries, with a hint of vineyard peach. The palate is lively, refreshing, and incredibly stimulating. The notes of wild berries and peach, enhanced by the very low pH of the soils, provide a freshness and length that exceed expectations.
Val des Rois
AOP Côtes du Rhône Villages Valréas
Grenache, Syrah
The vines of the Domaine are primarily located on south-southeast facing slopes, on slightly stony but very clayey soil. The vines are trellised, nourished exclusively with sheep manure compost, and cultivated in accordance with Organic Agriculture guidelines. Trellising and natural grass cover promote maturity and aromatic expression.
The harvest is manual and partially destemmed to avoid green tannins. Given the impeccable sanitary conditions, the entire vinification process was carried out without any sulfites before bottling, resulting in very low SO2 levels. The Grenache undergoes a relatively short maceration to preserve fruitiness, while the Syrah has a slightly longer maceration to obtain good tannins. Early racking prevents off-flavors, and aging is done only in inert tanks. Bottling occurs after one year.
Intense garnet color. The aromas range from black cherry, blueberry, to chocolate. The balance between freshness and power, characteristic of the Valréas appellation, is evident throughout the tasting, complemented by the finesse of the tannins.
Val des Rois
AOP Côtes du Rhône
Grenache Blanc, Viognier, Bourboulenc, Roussanne
La Lance is the beautiful mountain that closes off the Valréas plain to the north. The vines grow at its foot and are planted with Grenache Blanc, Bourboulenc, Roussanne, and Viognier. The climate, influenced by the mistral, brings freshness, and the clay soils retain moisture. The cultivation methods use no herbicides or synthetic products, with fertilization through the use of vegetable compost to maintain a biological life in the soil.
Manual harvesting with strict sorting. Cold settling is followed by low-temperature fermentation, protected from any oxidative risk.
Clear color. Aromatic nose blending citrus, exotic fruits, and white flowers. The palate is creamy, with the richness giving way to freshness. Together, they accompany the entire tasting experience. The consistency between the nose and palate is remarkable. A slight mineral bitterness on the finish leaves a pleasant memory.
Les Allards
AOP Côtes du Rhône
Grenache
Between Valréas and Vinsobres lies the lieu-dit “Les Allards”: clay-limestone slopes, slightly stony, but primarily benefiting from a beautiful south-southeast exposure. The natural grass cover, trellising up to 1.80 meters high, and the exclusive use of vegetable compost contribute to the terroir.
Grenache is the main grape variety, harvested manually. The absence of SO2 throughout the vinification process is a challenge against any form of oxidation or microbial deviation. The entire process is fully protected from oxygen, with all racking done under gaseous nitrogen, and the equipment is systematically sterilized. Bottling, also without the addition of SO2, is performed after fine filtration that is “low in germs.” The carbon dioxide from fermentation is eliminated at the last moment by nitrogen blanketing to preserve the wine’s finesse.
A deep garnet red color. The nose exudes the scent of fresh harvest. The palate is full, with well-presented tannins wrapped in a volume where the power remains moderate, allowing freshness to shine through. No traces of oxidation reveal the absence of protection.
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