The European regulation on organic farming covers not only the production and processing but also the control and packaging of organic food. A product may claim the word ‘organic’ when the rules specific to organic production defined in one of the regulations recognized by the European Community are complied with, and the operator has obtained a valid certificate for that product. To this end, each operator undertakes to be controlled at each stage of the production chain by an independent third party accredited according to the ISO 65 standard, such as ECOCERT. Our Spanish wines are certified by the regional organization CAECyL, Public Control Authority for Organic Production of Castilla y León, itself mandated by the Spanish National Accreditation Body.
Harvesting takes place at sunrise and when the grapes are at perfect phenolic maturity.
The vineyards extend over the Les Molières plateau in Montfrin. The soil is made up of smooth pebbles from the ancient course of the Rhône River (Villafranchian). The red clays located at depth ensure there is good resistance to the water stress caused by the Mediterranean climate, making this a very interesting soil.
The grapes are fully destemmed and then vinified in concrete tanks, where they will spend between 5 to 7 weeks. The alcoholic fermentation is brought on by the indigenous yeasts. The pumping-over and rack and return operations carried out during the vatting period are determined by aily tastings.
In concrete tanks with some of the wine going into stainless steel tanks. 7-10 months.