Work in the vineyard:

2023 was our last year of conversion to certified organic. Our approach, always in the preservation of our ecosystems and our resources, systematically guides our technical choices in the vineyard: choice of gentle pruning, sowing between the vines to nourish the soil, rolling of the seedlings in spring to refresh the soil, harvest exclusively by hand, no irrigation.

Work in the cellar:

We have chosen to vinify our grapes without the use of products or yeasts. After a hand harvest, a sorting carried out on the plot then a total destemming, we carry out a manual sorting on the table and then put the reds in vats for fermentation. The whites are harvested according to the same requirements but went to the press directly for a light pressing cycle. After the fermentations, we carry out the blends which we left to age on fine lees for several months.

Information

Domain Name:
Famille Demarquet
Winemaker's Name:
Famille Demarquet
Country:
France
Region:
Rhone Valley
Appellations:
Vin de France
Farming:
Organic (Ecocert)
Grape varieties:
Grenache Noir, Cinsault, Syrah, Grenache Blanc, Clairette

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Tell us about your domain history, your family’s role in it and what makes your wine special.

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<h2>Le travail &agrave; la vigne :</h2>
<p>2023 a &eacute;t&eacute; notre derni&egrave;re ann&eacute;e de conversion en Bio certifi&eacute;. Notre approche, toujours dans la pr&eacute;servation de nos &eacute;cosyst&egrave;mes et nos ressources, oriente syst&eacute;matiquement nos choix techniques &agrave; la vigne : choix de la taille douce, semis entre les vignes pour nourrir les sols, roulage des semis au printemps afin de rafra&icirc;chir les sols, vendanges exclusivement &agrave; la main, pas d'irrigation.</p>
<h2><br />Le travail au chai :</h2>
<p>Nous avons fait le choix de vinifier nos raisins sans l'usage de produits ou de levures. Apr&egrave;s une vendange &agrave; la main, un tri effectu&eacute; sur la parcelle puis un &eacute;grappage total, nous r&eacute;alisons un tri manuel sur table et mettons ensuite les rouges en cuve pour fermentation. Les blancs sont vendang&eacute;s selon les m&ecirc;mes exigences mais sont all&eacute;s au pressoir directement pour un cycle de pressurage l&eacute;ger. Apr&egrave;s les fermentations, nous effectuons les assemblages que nous avons laiss&eacute;s en &eacute;levage sur lies fines pendant plusieurs mois.</p>

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