Producer >
Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the lunar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
Viticulture >
The 40 hectares vineyard is divided into three big parcels, each one dedicated to different specific production goals. The domaine`s red varieties are grown on a plateau around the domaine at the foot of the Mont Ventoux. Born from ancient alluvium, it is a very stony soil with a chalky surface and a sandy-clay texture.
Winemaking >
Traditional, vatting for 21 to 28 days with only a few small punches down to promote slow and gradual extraction. Aged in ovoid vats, barrels and tuns. Bottled fruit day.