The vineyards and winery of this small domain are managed by Jean-Marie Castell, whose father also worked for the Ferec family. He studied oenology before joining Domaine Lafran-Veyrolles and has continued the winemaking work in the style of the estate. Harvesting for most grape varieties begins in early September and finishes towards the end of the month with the Mourv\u00e8dre. Traditional manual vineyard work (except ploughing) remains, along with organic methods of weed and pest control (they are not certified organic but are in conversion). Yields for the ros\u00e9 are 37 hl\/ha. The ‘rustic’ facilities of old have been replaced with modern, temperature-controlled systems. The ros\u00e9 is part saign\u00e9e (juice from the Mourv\u00e8dre is drained off) and part press (the other cepages). Fermentation is temperature controlled between 18 & 21\u00baC for 3 weeks and the wine is then kept in Cuvee for 6 months before bottling in the spring after the vintage.<\/p>\n
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Beautiful pale salmon colour with an appealing lemon and herb nose followed by flavours of warm southern herbs and rich, rounded fruit, very much a food wine with a powerful character and delicious dry finish.<\/p>\n","protected":false},"excerpt":{"rendered":"
The vineyards and winery of this small domain are managed by Jean-Marie Castell, whose father also worked for the Ferec family. He studied oenology before joining Domaine Lafran-Veyrolles and has continued the winemaking work in the style of the estate. Harvesting for most grape varieties begins in early September and finishes towards the end of […]\n","protected":false},"featured_media":28751,"comment_status":"open","ping_status":"closed","template":"","meta":[],"yoast_head":"\n