Slopes consisting of siliceous clay, located on the first foothills of the mount Canigou in the Aspres.
Domaine des Demoiselles
Les Pierres Blanches 2022
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 50 years, yield 18 hl/ha
Picked by hand in small crates of 10 kg, Selection of the berries.
Direct pressing of the entire grapes, Only the free-run juice will be chosen for this cuvee.
Racking and subsequent fermentation (at 16° C) of the juice with temperature control.
Stirring of the lees once a day during fermentation and start of the maturing.
Maturing : 3 months on the fine lees, bottling in January.
Serve at 12 /14°C.
TASTING : Bright gold colour. Mineral flavours such as flint stone, white ripe fruits, fresh almond and fennel. The mouth feel is round and velvety, intermingled with a refreshing acidity. Stunningly long finish.
DRINKING ADVICE : Scallops fried in citrus butter
Carpaccio of red sea bream in ginger oil
Tuna tartar with pine nuts and basil
Ceviche of shrimps with coriander and lime
Guinea fowl catalane version with lemon and garlic.