The focus in our recently-acquired winery in Cairanne, is to produce the best wine of the appellation, with the emphasis on quality and the use of traditional winemaking methods.
In order to achieve our goal we have invested in basket presses and open top fermenters. This equipment enables a slower and more gentle approach to winemaking which, we believe helps to extract the most flavour from the grapes.
Although not unique, our preference for natural fermentation is unusual in the southern Rhône, where many wineries favour a more commercial approach, using artificial yeasts to speed up the fermentation process.
Further refurbishment is underway to ensure that our winery becomes a “must-see” destination for any serious wine lover who visits the Rhône.
The winery also has a working cellar equipped with demi-muids (large 600 litre barrels) in which the wine is aged – a method we are using more and more in order to achieve more finesse and balance to our wines.
These demi-muids and smaller 228l barrels aged our 2010 Cairanne before final release in Spring 2013. We prefer to let the wine decide when it is ready!