AOP Côtes du Rhône rouge

Grape varieties
Grenache (60%), Syrah(20%), Cinsault (10%), Mourvèdre (10%).

Terroir

Soil is made of clay and limestone with pebble above. Plots are located in windy and sunny areas.

Winemaking

Grapes are crushed and cooled at 15°c as soon as they arrive. This process allows a skin maceration before fermentation. Fermentation takes until 2 weeks. 1 year maturation in vats.

Tasting

Red ruby colour with purple refelection. Nose is a bunch of violet, pepper and cherry. After swirling, red fruits aromas appear. Tannins are delicate, fresh mouth which gives a long finish. Aromas are dominated by liquorice, pepper and red fruits. Good potential for ageing.

Food pairing

This wine will match perfectly with game or spice food.

Service
18°.

Potential for ageing

up to 5 years

REWARDS & RATINGS
Concours des vins d’Orange 2013 : Silver medal
Concours de la St Vincent de Mâcon 2016 : Gold medal




AOP Lirac Blanc

Grape Varieties

Grenache blanc (65%) / Roussanne (20%) / Viognier (15%)

Terroir
Soil is made of clay and limestone with pebble above.

Winemaking
Fermentation and maturation are totally realised with a temperature control process.

Tasting

Pale yellow with gold reflection. This vintage has fruity (peach) and floral notes with a mineral finish. Delicate and unctuous mouth.

Food pairing 

Sea-fish  or sea food.

Service
12°.

Potential for ageing
Can be drunk now but has a potential of 3 years.

REWARDS & RATINGS
Concours général agricole 2017 : Médaille d’argent
Concours général agricole 2016 : Médaille d’or
Vinalies Internationales 2016 : Silver medal
Concours des vins des vignerons indépendants 2016 : Bronze medal
Concours des vins d’Orange 2015 : Gold medal
Concours des vins de la Foire d’Avignon 2016 : Silver medal




AOP Lirac rouge

Grape Varieties 
Grenache (50%), Syrah (30%), Mourvèdre (20%)
Terroir
Soil is made of clay and limestone with pebble above.
Winemaking
Syrah undergo a cold pre-fermentation maceration. Traditional winemaking process with temperature controlled. Punching down on Grenache and Mourvèdre. Grapes are blended and then a part of this blend matures 1 year in french oak barrels, the other part matures in stainless steel vats.
Tasting
Deep red colour with purple reflection. Expressive nose with black fruits and spices perfumes. Palate has a frank start. In mouth we have a complex wine with matured black fruits, spices and smoky aromas.
Food pairing
Char-grilled Beef or red meats in sauce.
Service
18°c
Potental for ageing
This wine could be appreciated within 5 years.
REWARDS & RATINGS
Concours général agricole 2017 : Médaille d’argent
Le guide Hachette des vins 2013 : Coup de coeur
Robert Parker 2015 : 89-89/100



AOP Tavel

Grape Varieties
90 % Grenache, 10 % Syrah

Terroir

half of the plots are made of clay and limestone with pebbles above. Other half are made of clay and limestone with lauze stones.

Winemaking

This rosé is a short maceration rosé. Grapes are crushed and allowed to macerate (pre-fermentation maceration) between 12 and 24 hours at 12°c. Then the first juice is selected and drained for its quality and its aromas complexity. Fermentation is made under temperature controlled at 18°c. After this, wine matures 4 months and is clarified by filtration. Quickly  bottled to keep all its aromas complexity.

Tasting
Dark pink with delicate purple reflection. Nose is fresh, complex with spices notes (white pepper) and red fruits. Palate is well balanced with a rich texture. Long finish.

Accord Mets & Vins

This wine will perfectly match with a Provencal spring lamb, a moussaka or also with spicy food / asian food

Service
Between 12 and 14°.

Potential for ageing
up to 3 years

REWARDS & RATINGS

Sakura Women’s Japanese Wine Award – Tokyo – 2017 : Silver
Concours général agricole 2017 : Médaille d’argent
Robert Parker 2015 : 89-89/100
Vinalies Internationales 2016 : Gold medal
Concours des vins des vignerons indépendants 2016 : Silver medal
Concours des vins d’Orange 2017 : Silver medal




Cuvée Eliott AOP Lirac Blanc

Grape varieties
White Grenache (40%),White clairette (40%), Viognier (10%), Roussanne (10%).

Terroir

Soil is made of clay and limestone with pebble above. Plots are located in windy and sunny areas.

Winemaking

Fermentation and maturation are totally realised  in new oak barrel with a temperature control process. Wine matures on lees during 1 years.

Tasting

Lemon green colour. Nose is intense with empyreumatic (grilled and vanilla) and lemon notes. Palate is delicate and aromas are complex. You will distinguish minerals notes as well as spices and toasted notes.

Food pairing
Hard cheese (Parmiggiano for example), fish or poultry, spiced food.

Service
between 14 and 16°

Potential for ageing
up to 10 years.




Cuvée Eliott AOP Lirac Rouge

Grape varieties
Grenache (50%), Syrah (30%), Mourvèdre (20%).

Terroir

Soil is made of limestone with pebble above. Plots are located in windy and sunny areas.

Winemaking

Winemaking process performed with punching of the cap and with temperature controlled during all the fermentation. After a tasting selection of the best vintage, the blend matures one year in new oak barrels.

Tasting

Deep red colour with purple reflection, with more time this colour will tend to red garnet. First aromas are vanilla, roasted coffee and cocoa. After swirling, these aromas can evolved to matured red and black fruits. Palate start with a delicate mousse, tannins are melted, aromas tend to be more on matured fruits such as blackcurrant and blackberry. Good evolution in mouth with a peppery and spicy finish. Tannins are very long and reveal a good potential for ageing.

Food pairing
Game

Service
18°c

Potential for ageing

This 2011 vintage can be drunk now but has a potential of 4 years more.




Cuvée Les Petits Cailloux IGP OC Viognier

Grape Varieties
100 % Viognier.

Terroir

Gravelly soil with clay and limestone.

Winemaking

Fermentation with temperature control process. Maturation on lees during 8 month.

Tasting

Bright lemon with green reflection. First nose has exotic aromas (mango) with pear and peach. After swirling, it develops apricots aromas. Palate is complex, creamy and aromas are similar to the nose with an addition of mineral notes. Long and aromatic finish.

Food pairing

This viognier is perfect for a pre-dinner drink and can match easily with white meat, grilled fish or grilled seafod  (gambas or scallop).

Service
Between 10° and 12°C.

Potential for ageing

Can be drunk now, up to 2 years.




Cuvée Propriétaire AOP Tavel

Grape variety

50% Syrah et 50% Grenache.

Terroir
half of the plots are made of clay and limestone with pebbles above. Other half are made of clay and limestone with lauze stones.

Winemaking
This rosé is a short maceration rosé. Grapes are crushed and allowed to macerate (pre-fermentation maceration) during 12 hours at 12°c. Then the first juice is selected and drained for its quality and its aromas complexity. Fermentation is realised with selected yeasts between 14 and 18°c. Once the fermentation completed, wine matures 4 months. After these 4 months of maturation, wine is clarified by filtration and quickly bottled to keep maximum aromas.

Tasting

Beautiful and intense strawberry colour with pink reflection. Intense nose with red fruit aromas such as redcurrant and blackberry. Palate is well-balanced with sweet spice notes. Long and aromatic finish.

Food pairing

Gastronomy wine for a bouillabaisse, an aioli or also sweet and sour preparation.

Service

14°C.

Potential for ageing

This wine is ready to drink but has a potential for ageing (up to 5 years)




Les Galets IGP OC blanc

Grape Varieties
Bourboulenc (50%) / Clairette (15%) / Grenache blanc (30%) / Ugni blanc (5%)

Terroir
Soil is made of clay and limestone.

Winemaking.

Grapes are crushed directly after their reception and then cooled. 8 days of alcoholic fermentation. Malolactic fermentation takes place in cement and stainless steel vats. Bottled directly after MLF.

Tasting

Pale gold colour, floral aromas, very perfumed with a grape fruit touch.

Food pairing

Pre-dinner drink, sea food, asparagus.

Service

10-12°C

Aging Potential
up to 2 years.

REWARDS & RATINGS
Concours national des vins IGP de France 2016 : Silver medal




Les Galets IGP OC rosé

Grape varieties
Carignan (20%) / Cinsault (20%) / Clairette (20%) / Grenache (20%) / Syrah (20%)

Terroir

Soil is made of clay and limestone.

Winemaking

Grapes are crushed directly after their reception and then cooled. 8 days of alcoholic fermentation. Malolactic fermentation takes place in cement and stainless steel vats. Bottled directly after MLF. .

Tasting

Pale rose colour, fruity nose and fresh mouth. Perfect for sharing with some friends on a sunny afternoon!

Food pairing
Pre-dinner drink, BBQ or summer salad

Service
10-12°

Potential for ageing

up to 2 years.




Les Galets IGP OC rouge

Grape Varieties
Grenache (30%) / Marselan (20%) / Merlot (50%)

Terroir

Soil is made of clay and limestone with pebble above.

Winemaking

Grapes are crushed directly after their reception and then cooled. 8 days of alcoholic fermentation. Malolactic fermentation takes place in cement and stainless steel vats where red wine will mature 8 month before bottling.

Tasting
Delicious red wine with red fruit aromas.

Food pairing
Pre-dinner drink, can be appreciated with tapas

Service
16°c

Potential for ageing
up to 3 years