Please try our
  Vacqueyras 2013
  A real pleasure wine
  to taste during fall

EARL du Tourreau
436, bld du Comte d’Orange
84260 SARRIANS

Phone : +33 (0)4 90 65 46 38
Fax : +33 (0)4 90 65 33 60
 

Expertise

The vine

Looking after the vines is my priority.
In winter, the painstaking pruning/training methods we use (cordon de royat technique) are physically very demanding (temperatures that dip below zero, exacerbated by the wind chill factor). However, just how crucial this work is can be seen in March, with the opening of the buds. Then, from springtime through to the harvest, I keep a constant watch over my vines. By July, the grape clusters have reached full size. The process of change is visible for all to see in the shape of the ‘véraison’ (the onset of ripening) brought on by the heat of the Provence summer. Now the focus is on looking out for any deterioration in the grapes – every day that goes by brings us closer to the long-awaited harvest.
We have adopted the more environmentally-friendly ‘culture raisonnée’ approach (limiting the use of herbicides and pesticides), seeking to be ever-attentive to the challenges thrown up in the course of our vines’ life-cycle.

The cellar

Located at the end of a dirt road lined with age-old plane trees, this 19th century building combines tradition and modernity.
Just picture, outside the building, the crusher-destemmer that carries out the process of sorting the grapes that have just been hand-picked. Then the process of vinification begins, involving the pneumatic wine press, careful regulation of the temperatures of the stainless steel vats, délestage (rack and return) and remontage (the pumping over of juice)…
Wherever you look, you’ll see men performing the same tasks as those performed by their predecessors over the last two generations. The difference lies in the modernity of today’s wine-making equipment.
Next comes the winter period, which is a quieter time. The Vacqueyras matures in concrete vats, barrels (225 litre barrels made from oak) and demi-muids (600 litre barrels).
Calm returns to the inside of the winery, the final blending of the wine requires patience and daily tastings.
The last step before the wine reaches your lips is for it to be bottled. We carry out this procedure on the estate itself.