The Terroir: Geographical location The vines are planted on terraces situated on a southeast facing hillside overlooking Verenay at an altitude of 250m. Soil type Granite subsoil, soil composed of schist, clay and pebbles. Climate Sub Mediterranean, cold winters and hot and dry summers. Rains regularly during the other seasons (approximately 600 to 700 mm per year). Grape variety 95% Syrah, 5% Viognier, yield 40 hl / ha. Pruning method Gobelet� method of pruning, vines supported by stakes. Cultivation Dehydrated organic compost (bovine manure based), treated with sulphur and Bordeaux mixture. Leaf thinning, removing laterals, green harvesting. The grapes are harvested by hand when they reach optimum ripeness. Selective grape pickingtakes place in the vineyard where the grapes are harvested in buckets then tipped into harvesting bins which can contain up to 50kg of grapes which are then taken to the wine cellar. The Cellar: Selective grape sorting by hand on a vibrating sorting table then 50% of the volume is destemmed. Fermentation lasts 25 days with 1 pump over and 1 punchdown of the cap per day. The fermentation process takes place with natural yeasts between 28� and 34�C thanks to temperature controlled tanks. The whole process is carried out without using sulphur. After alcoholc fermentation, grapes are placed in a pneumatic press, then put into barrels for malolactic fermentation. The wine is matured for 18 months in 500 litre oak barrels. Light filtration is carried out using cellulose plates. Bottling took place in April 2018

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  • Domaine Vignobles Verzier