The domain

It's been ten years that I works the vines. My dream was to make a product that looks like, which follows my convictions, that is to say respecting nature, its eco-system, working with natural products ... this product is therefore the fruit of work, pleasure and reward because it is above my hopes. I entered the world of wine without any professional training other than a certain gluttony of good bottles.

The vines

Located in the town of Aspiran, the plots are on the tenements of "Las fondudes", "Costefere" and "Mas de nègre". -Las fondudes: Carignan grape, aged 70, on volcanic soil in black earth, cut into a goblet -Costefere: Grenache and Syrah grape, aged 35, on a soil of Franchise city terrace, cut in royat.-Mas de nègre: Cinsault variety, 30 years old, with clay-limestone soil, cut into a goblet. Work in the vines: plowing is done by chaser. Treatments are carried out at the wheelbarrow solo (sulfur, Bordeaux mixture, nettle manure, fenugreek...). The amendments consist of manure and compost. The mowing is done with the giro-mulcher and the brush cutter.

Vinification

The harvest is manual and returned to the behavior. On arrival at the cellar, the grapes are 100% destemmed and then placed in vat. The work during the fermentation consists of picking regularly, shedding and reassembling. presses are done using a vertical press. Once the grapes are pressed, they are put in barrels for an aging of 12 to 18 months. All the grapes are vinified and aged separately then assembled before bottling. Those wines are entirely natural, they contain neither yeast nor sulphite, no input. Without fining or filtration: 100% grape.

Information

Domain Name:
La Dame Jeanne
Winemaker's Name:
Julien Peyras
Country:
France
Region:
Languedoc
Appellations:
Vin de France, Vin De France
Farming:
Organic (Ecocert)
Grape varieties:
Cinsault, Grenache Blanc, Roussanne, Grenache, Syrah, Clairette, Chardonnay, Mourvèdre, Carignan, Gamay

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

Our app supports four languages: Italian, English, French, and Japanese. You can write your domain's story in any of these languages, and our app will automatically translate it into the other three. Just remember to check the translations to ensure they accurately reflect your unique story.

<h3 class="pt-3">Le domaine</h3>
<p>Cela fait une dizaine d'ann&eacute;es que je travaille les vignes. Mon r&ecirc;ve &eacute;tait de faire un produit qui me ressemble, qui suit mes convictions, c'est-&agrave;-dire respecter la nature, son &eacute;co-syst&egrave;me, travailler avec des produits naturels &hellip;ce produit est donc le fruit de travail, de plaisir et de r&eacute;compense car il est au-dessus de mes esp&eacute;rances .Je suis entr&eacute; dans le monde du vin sans autre formation professionnelle qu'une gourmandise certaine de bonnes bouteilles. Les vignes Situ&eacute;es sur la commune d'Aspiran, les parcelles sont sur les t&egrave;nements de "Las fondudes", "Costefere" et "Mas de n&egrave;gre". -Las fondudes: c&eacute;page de carignan, &acirc;g&eacute; de 70 ans, sur un sol volcanique en terre noire, taill&eacute; en gobelet.-Costefere: c&eacute;page de grenache et syrah, &acirc;g&eacute; de 35 ans, sur un sol de terrasse ville-franchienne, taill&eacute; en royat.-Mas de n&egrave;gre: c&eacute;page de cinsault, &acirc;g&eacute; de 30 ans, avec un sol argilo-calcaire, taill&eacute; en gobelet.Le travail des vignes:les labours se font par chenillard. Les traitements s'effectuent &agrave; la brouette solo(souffres, bouillie bordelaise, purin d'orties, fenugrec...). Les amendements se composent de fumier et de compost. Les tontes se font au giro-broyeur et &agrave; la d&eacute;broussailleuse.</p>
<h3 class="pt-3">La vinification</h3>
<p>Les vendanges sont manuelles et rentr&eacute;es &agrave; la comporte.Arriv&eacute; &agrave; la cave, le raisin est &eacute;grapp&eacute; &agrave; 100% puis mis en cuve.Le travail pendant les fermentations, consiste &agrave; piger r&eacute;guli&egrave;rement, d&eacute;lester et remonter.Les presses se font &agrave; l'aide d'un pressoir vertical. Une fois les raisins press&eacute;s, ils sont mis en barriques pour un &eacute;levage de 12 &agrave; 18 mois.Tous les raisins sont vinifi&eacute;s et &eacute;lev&eacute;s s&eacute;par&eacute;ment puis assembl&eacute;s avant la mise en bouteille. Ces vins sont enti&egrave;rement nature, ils ne contiennent ni levure ni sulfite, aucun intrant. Sans collage, ni filtration:100% raisin.</p>

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