The deep gravel soil provides good drainage giving earlier maturating and well ripened grapes. We favour natural ground cover, and we avoid overworking the soil.
In winter we cover the base of the vines to protect from frost.
The grapes are hand-harvested in perfect health and at optimum maturity. The grapes are sorted in the vineyard at harvest and again in the winery.
Vinification and Ageing
Vinification: Les Gravilices is fermented using only indigenous yeasts in low height oak barrels to maximise the infusion of the berries. During the first three weeks of vinification, we “punch down” the cap delicately by hand. We do not use any additives.
Ageing: At the end of the 3-week maceration period, the press juice is added and 50% of the wine is placed in stainless steel tanks and 50% into a “Foudre” (large oak barrels). The wine is aged will last 12-16 months. These large oak barrels will rest at ideal temperatures and humidity in ou winery.