Slopes consisting of limestone and siliceous pebbles in the Aspres.
Average age of the vines 60 years ; Yield 15 hl/Ha.
Domaine des Demoiselles
Solera
Muscat Ambré 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
Picked by hand in small crates of 10 kg. Direct Pressing. Mutage (stopping of the fermentation) of the juice with alcohol.
Maturing : Use of the solera technique (input of oxygen) in aged oak barrels. Actually, the Solera technique consists of adding and upfilling the barrels with young wine which blends with the older. An equally high proportion of old wine will be removed. The Solera technique has been introduced by Isabelle’s grandmother, Céline Barde, in 1978.
Serve at 14 / 16°C.
TASTING : Bright lutescent colour, slight orange reflexions.
Komplex and intense flavours of caramel, tangerine, ripe apricot, blond tabacco, grilled nuts. In the mouth intense perfumes of citrus fruits, gingerbread and chinchona; long and velvety finale.
DRINKING ADVICE :
Red apricot tart, caramel ice-cream with salted butter
Grilled reinette apples, maple syrup and grilled sesame
Puff pastry with almonds and gingerbread ice-cream
Warm goat cheese on gingerbread toasts