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One month after the end of the harvest, the wine is racked. Then come the first tastings of the unfinished wines. |
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For each tank, the result of the tasting is noted so as to class the tank depending on taste criteria (more or less aromatic, more or less acidic, more or less tannic, etc.) Then the blending of the different base wines begins in a laboratory. This blending consists in a search, by successive tastings, for the the perfect balance between the tannins and the long palate of the Syrah, the strong structure of the Grenache, etc. |
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The tasting always take place between 11 and 12AM. That hour of the day is the best adapted to discover the reality of the wines, since a person's senses are at their most sensitive at that time. 20 to 30 samples are tasted at each sitting so as to follow the wines both by taste and analysis. |
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Depending on the results of the tastings, the choices will be made, determining those wines that are best adapted to aging and those that will undergo a more rapid process. |
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Between December 15 and 30, the blendings that were determined in the laboratory are reproduced in the tanks. And thus is born the Cote du Rhone Villages Laudun wine. |
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| The wines then take a full month to bind together, to harmonize their tastes, so as to form the wine that will be greatly enjoyed. |
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from vine to wine | Provence | contact
