divin_venin

Grapes are hand-picked and sorted. Everything is dine to limit yields and concentrate aromas and matter in the wine: grapes of appropriate size, removal of green grapes , etc ....

Vinification :

Classic vinification techniques: stripping, no crushing, remontage (the process of pumping the fermenting grape must over the cap --the floating layer of grape skins-- during cuvaison.).
The grape harvest is stipped (removal of the grape stalk) and not crushed.
Separate vinification for the two varieties following the same method.
The obtained must is sent into a fermentation tank at 25°C for the Syrah and 30°C for the Grenache. The musts are ventilared by remontage operations twice daily during the fermentation phase, then once daily during the maceration phase.
This cuvaison lasts about 20 days. The "free run wine" is then separated from the solids, or pomace, in a process called "raking" ant the pomace is pressed to release the remaining tannin-rich "press wine", and the two are blended.
Malolactic fermentation can begin. The wine is then bottled and clarified. Blending takes place in Februrary and bottling occurs after maturing two years.

Cellar price :

A bottle sells for 20.00 €, taxes included.

What's in a name ? :

Les Roches Blanches is Franch for "White rocks", like those that have fallen from Hortus and Pic Saint Loup onto the scrubland of the garrigue. Take a peek at the photos section, and you'll "get the picture".