Wines

White, rosé, red

En Goguette 2019

VIN DE FRANCE
50 % young black Grenache and 50 % Syrah. The vineyards are cultivated according to the rules of organic agriculture.

The grapes are harvested by hand in 20 kg boxes, then cooled before vatting.
7 days of vinification in carbonic maceration, with indigenous yeasts. No sulfites added. The pressed and free-run juices are blended and end their fermentation in barrels.
Bottled by hand by gravity in november, with 10 mg/l of SO2.

Pari Trouillas blanc 2019

VIN DE FRANCE
80 % of white and grey Grenache (1963) and 20 % Muscat Petit Grain (1980), produced on vineyards cultivated according to the rules of organic agriculture, on the clay and alluvium, and rolled stones land of Fourques area.

The grapes are harvested by hand in 20 kg boxes, then cooled before pressing. The natural fermentation starts in fiber vats, without additional sulfites.
Fermentation and growing in vats.
Bottled by hand by gravity in march, with 10 mg/l of SO2.

Pari Trouillas rosé 2019

VIN DE FRANCE
90% young Mouvèdre and 10% Syrah (1980) produced on vineyards cultivated according to the rules of organic agriculture on the clay land of Fourques in the Aspres.

The grapes are harvested by hand in 20 kg boxes, then cooled before pressing. The natural fermentation starts in fiber vats, without additional sulfites.
Fermentation and growing in vats.
Bottled by hand by gravity, in march, with 10 mg/l of SO2.

Pari Trouillas rouge 2019

VIN DE FRANCE
70% Carignan (1938 and 1959) and 30% black Grenache (1980) produced on vineyards cultivated according to the rules of organic agriculture, on the clay and sand and rolled stones land of Fourques.

The grapes are harvested by hand in 20 kg boxes, then cooled before vatting.
A must already in fermentation is added to the blending of full grapes in a fiber vat, without additional sulfites. The vat is saturated with carbonic gas.
Semi carbonic maceration for 10 days.
Devatting and assembling the pressed and free-run juices.
End of fermentation and growing in vats
Bottled by hand and by gravity in march, with 10 mg/l of SO2.

Macache 2019

VIN DE FRANCE
50% Macabeu (1963) and 50% white Grenache (1905) produced on vineyards cultivated according to the rules of organic agriculture on the clay land of Fourques in the Aspres.

The grapes are harvested by hand in 20 kg boxes, then cooled before pressing. The natural fermentation starts in fiber vats, without additional sulfites.
Fermentation and growing in vats.
Bottled by hand by gravity, in may, with 10 mg/l of SO2.

La Berlue 2019

VIN DE FRANCE
80% black Grenache (2007) and 20% Mourvèdre (1980) produced on vineyards cultivated according to the rules of organic agriculture on the red clay land of Fourques for Grenache, and the clay and sand land of Fourques for Mourvèdre.

The grapes are harvested by hand in 20 kg boxes, then cooled before vatting.
A must already in fermentation is added to the blending of full grapes in a fiber vat, without additional sulfites. The vat is saturated with carbonic gas.
Carbonic maceration for 10 days.
Devatting and assembling the pressed and free-run juices.
End of fermentation and growing in barrels.
Bottled by hand and by gravity in april, with 10 mg/l of SO2.

Roulé Boulé 2019

VIN DE FRANCE
80% Syrah (1993) and 20% black Grenache (1980) produced on vineyards cultivated according to the rules of organic agriculture on the clay and alluvium and the rolled stones land of Fourques.

The grapes are harvested by hand in 20 kg boxes and cooled before vatting.
A must already in fermentation is added to the blending of full grapes in a fiber vat, without additional sulfites. The vat is saturated with carbonic gas.
Carbonic maceration for 10 days.
Devatting and assembling the pressed and free-run juices.
End of fermentation and growing in vats.
Bottled by hand and by Gravity in april, with 10 mg/l of SO2.

L'amandier 2019

VIN DE FRANCE
100% black Grenache (1980) produced on one vineyard cultivated according to the rules of organic agriculture on the clay and rolled stones land of Fourques in the Aspres .

The grapes are harvested by hand in 20 kg boxes and cooled before vatting.
A must already in fermentation is added to the blending of full grapes in a fiber vat, without additional sulfites. The vat is saturated with carbonic gas.
Carbonic maceration for 10 days.
Devatting and assembling the pressed and free-run juices.
End of fermentation in vats and growing in barrels.
Bottled by hand and by gravity in april, with 10 mg/l of SO2.