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The whole, hand-picked grapes are placed in vats in which carbonic maceration lasts for 15 days at a controlled temperature, only for Carignan.
For Grenache and Mourvèdre, classic vinification under a controlled temperature.
The grape varieties are vinified separately. The blending of the 3 grape varieties is effective when the malolactic fermentation is finished.
Le Clos du Centurion
The grapes from 4 micro-plots (representing 4 ha in total) are picked manually.
Pressing is slow and delicate. Clos du Centurion is made from century-old Carignans, vinified in carbonic maceration.
For Grenache and Mourvèdre, classic vinification under controlled temperature.
The wine rests for 6 months in vats before being put in to French oak barrels.
Carignan is picked by hand, and the grapes are put in vats and subjected to carbonic maceration under controlled temperature for 14 days. Grenache and Syrah are destemmed
Classic vinification under controlled temperature
The grape varieties are vinified separately
The blending of the 3 grape varieties is effective when the malolactic fermentation is finished.
The wine rests for 6 months in a vat before bottling.
Rosé gris de gris
Saignée rosé. The grapes are harvested partially by hand and partially by machine.
After settling natural over 24 hours, alcoholic fermentation takes place at 18° for 35 days.
Malolactic fermentation is certainly prevented, and the wine rests for 1 month before being bottled, thus preserving all the freshness and intensity of the flavours.
DOMAINE DE FONTSAINTE
16 Route de Ferrals
Phone: +33(0)4 68 27 07 63
Monday to Saturday:
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2:00 pm -7:00 pm
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