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Vasco settled at the foot of the Dentelles de Montmirail to produce his wine. With a wide variety of species and trees, such as oaks, boxwood, olive trees, Aleppo pines, these limestone rocks give the wine a unique character and finesse. The four appellations of the estate are Vaqueyras, Rasteau, Séguret, and Sablet Côtes du Rhône Villages...Lire plus Learn more
Vasco settled at the foot of the Dentelles de Montmirail to produce his wine. With a wide variety of species and trees, such as oaks, boxwood, olive trees, Aleppo pines, these limestone rocks give the wine a unique character and finesse. The four appellations of the estate are Vaqueyras, Rasteau, Séguret, and Sablet Côtes du Rhône Villages. Vaqueyras is produced on the plateau of the garrigues, a very old (several thousand years old) and stony soil. Thus, the vine will draw very far to drink and produce very concentrated grapes in small yields. The Rasteau is the result of a soil made of white pebbles and brown earth on the heights of the village. Sunny during the day and cool at night, the exposure is favourable and offers the vine a constant warmth that gives the wines a beautiful minerality. It is on Mount Bayon (at an altitude of 450 metres) that Séguret is produced on a soil made of limestone scree, red earth and quartz. Finally, at the foot of the Montmirail lace, we find the Sablet on a ground made of sand and saffron for a great freshness and finesse!
In 2010, Vasco Perdigao acquired this estate, after several years in the vineyards of the northern Côtes-du-Rhône. What convinced him to go and make wine in the south of this valley that he particularly likes is both the beauty and the landscapes, as well as the unique character that the Dentelles de Montmirail terroir offers.
We work the soil in a rather traditional way and without the use of weedkillers. In winter, we mound and then plough to turn the stumps over in the spring. We prefer any preventive method and use certified organic fertilizers.
As the plots are difficult to access and the weeds are invasive, we work entirely mechanically in the vineyard. In order to preserve the expression of the terroir in our wines, we limit ourselves to adding organic fertilizers, sulphur and copper. The vatting is long so that the sugar is extracted delicately from the grapes.