Cuvée Sixtine

This cuvée is made from grapes from the two highest and stoniest plots of land on the estate, cleared of hard limestone soil (1 Ha of Grenache blanc and 1 Ha of Chenin blanc), both in the Saint-Chinian zone).

There is little so-called « active » limestone, but there are diaclases in the bedrock, favourable to the roots, where the red clay resulting from the superficial decomposition of the outcrops can be found.

Once rooted, the vines resist very well to drought even if they do not provide many grapes: However the concentration, the structure and the mineral elegance are there.

After checking of the maturity curve and the tasting of the berries, the grapes are picked mechanically at night to favour the freshness of the berries, mechanically destemmed at picking, transported in a self-draining lifting trailer to be crushed and enzymed when arriving in the cellar.
The pellicular maceration starts in the reception hopper, continues with the transfer to the press and during the draining and filling phase of the press.

The juices are received in an inert vat before being blended into settling tank. For this vintage, the juices were cooled to 10 °C before being racked 36 hours later and then lifted immediately during the transfer.

During the alcoholic fermentation the temperature of the wine fermentation is controlled, as it regulates the overactive release of CO2 and its own evolution.

Drink at 14° – 15°C

This wine will suit elaborate fish dishes like lotte à l’armoricaine, Lobster in sauce.
It can be enjoyed on its own, on a warm evening, facing the sea, listening to the waves.