See
The Vine
in
Movement
"CUSTOMISED WINE-MAKING"



reds / whites

Harvest is manually made, with local manpower brought by welfare-associations. Grapes are being transported to the cellar in 33 kilogramme cases and sorted on a table by height persons who, between two rounds, take time to get rid of all that is not acceptable for La Gardine.
Wine-making from red grapes


Removing the stalks partly depends on plants, on years and on the grapes state. No fixed rule, one adjusts on time, nevertheless the grapes which come to the vats keep less stalks than the others.
( see the vine in movement )

Blending the vine-plants is the major principle. In order to compensate for their different ripeness state, Syrah is harvested twice to follow Grenache and, later, Mourvèdre.
A synergy between the vine-plants ( see the vine in movement ) sets in : with Grenache as the central pin, Syrah develops its full aromatic potential thanks to Grenache and its alcoholic strength (just as for perfumes where a soft body is used to retain aromas from plants).


As to compensate, Syrah stops the premature oxydation of Grenache. The ultimate balance and aromas differ from what separate vinification would bring.
This but only reflects the old tradition of Châteauneuf-du-Pape, when vines were all planted together on a single lot. All went to the same vat without further question !

For a start, no yeast is added to the must ; it may happen that we add some at the end of the process. Yet, they are acidulated from the very beginning in order to avoid harshness later on.
Fermentations are processed in rust-proof vats, each with its own hydraulic jack system that automatically punches the cap. From often at
the beginning of the fermentation and reinforced by raising the must, this operation gets more periodic to the end.

Temperatures are set to 32 to 33°C and fermenting lasts 12 to 21 days.
Treading the cap of grape skins produces highly colored wines but above all rich tannins that give thickness and density, not to be achieved by a classical maceration.

Wine-making from white grapes



Different plants, different process. A direct press is applied in an automatic vaccum container. The must is cleared at low temperature and yeast as well as bentonite are then being added.
Grapes from young plants are set in the cellar and fermented at a temperature comprized between 18 and 20° C. Grapes from old plants are fermented in vats, with frequent threshing at the beginning, to more sporadic later on ; they are kept on lees till July.
The classic or Tradition wine is a blend from the barrel (30%) and the vat.

The Old Vine (cuvée vieilles vignes) is made only in barrels. Greatest care is given to the origin of wood, the coopers work, the various heating process, the proportion of new barrels with one or more vine-plants, in order for technique and style to match.
The result is a great and complex white wine with a unique structure and length. One must obviously be patient and even pour it off to develop its full nature.

This very personal wine reveals the most distinctive and noble part of our terroir, thanks to a perfect knowledge of modern techniques. We praise fashion when it prompts to such reflections.
See
The Vine
in
Movement