Slopes consisting of limestone and siliceous pebbles in the Aspres
Domaine des Demoiselles
Le Mas 2019
Côtes du Roussillon AOP
Estate bottled
The soil of the hillside of the Aspres
The Estate was constructed by the church in the 18th century and became property of Isabelle’s family after the French Revolution.
Mainly women succeeded each other in cultivating the vineyards for ten generations now, and it became its peculiarity : transmission from mother to daughter.
This provided the source for the current name “Domaine des Demoiselles”, given in 1978 by Isabelle’s grandmother.
Since 1997, Isabelle and Didier have been running the estate together. Out of respect for the environment, in order to protect the biodiversity of the wildlife for future generations, the vineyards are conducted under organic farming methods.
They spread on 30 hectares around the house, with a few hectares making a wild reserve between the parcels, thus keeping a varied landscape.
The soil of the hillside of the Aspres, on the foot of the mount Canigou, underlines this terroir, rich in pebble stones consisting of quartz sand and siliceous on a clay subsoil from the quaternary which is rather deep with only little water reserves.
The age of the vines in production ranges from 15 to 75 years.
Other wines
Wine
Soil
Wine
Making
Drinking
Advice
Average age of the vines 40 years. Yield 20 hl/Ha. Yield 20 hl/ha
Picked by hand in small crates of 10 kg. Sorting in the vineyard. Traditional separate maceration of the various varietals for 30 days. Cold pre-fermentation for the Grenache (Daily pumping over and racking) Vatting for 30 days.
Maturing : 8 months in concrete tank.
Serve at 16 – 18 °C.
TASTING : Intense garnet colour. Flavours of concentrated little red berries, cherries with a hint of “garrigues” notes. Impressive and well-balanced structure, notes of sweet spices, red berries and liquorice on the palate. Elegant and long finish with a touch of menthol, surrounded by expressive tannins.
DRIKING ADVICE :
Rib eye steak, venison, duck breast
Ribe eye steak with rosemary
Venison with candied red onions
Grilles duck breast, grated zucchinis with pink garlic