Domaine des Demoiselles

Terra Granat 2014
Rivesaltes Tuilé AOP

terra-granat

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.

Wine

Soil

Wine

Making

Drinking

Advice

Slopes consisting of clay, siliceous and pebble stones in the Aspres.
Average age of the vines 50 years; yield 15 hl/Ha

Grenache Noir 100%

Hand harvested in small crates of 10 kg. Followed by a traditional maceration after pressing under temperature control, Stopping of the fermentation with added alcohol, Devatting 2 weeks after the mutation.
Maturing : In vats (under reducing conditions) bottling in the 3rd year.

Serve at  15 / 17°C.

TASTING : Garnet red colour with red reflexions. Flavours of cherry jam, dried figs, quince paste. Powerful in the mouth with opulent fig notes, majestically and luscious tannins. A long keeping wine.

DRINKING ADVICE :
Mi-cuit au chocolat grand cru Guatemala
Black cherry tart
Black and red fruit soup with black pepper
Black forest cake
Foie gras with candied figs