One of the advantages of being small is that we are able to harvest each individual parcel of vines when the grapes are at their optimum ripeness.

he grape bunches are all hand-picked and put into small containers to ensure they arrive at the winery in perfect condition. The winemaking is kept as simple and natural as possible.

For our reds, the grapes are de-stemmed and each grape variety is vinified separately in small 10HL to 30HL tanks. When we are satisfied that the fermentation is finished and that we have the required level of extraction, the “free-run” wine is drained off and the remaining skins pressed gently in our basket press. The syrah is then aged in oak barrels, and the carignan in concrete cuves (tanks).

For our white wine and rosé, the bunches are pressed immediately and the juice cooled and clarified. Fermentation is temperature-controlled to retain the full range of aromas and flavours of the wine. A small volume of the white wine is fermented, then aged on lees, in a barrel of acacia wood.

© 2011 Mas Gabriel organic French wine, Languedoc, south of France