Winemakers of his region

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Domaine Fontaine

Our small estate of 2 hectares of Grenache vines is located on the southern slopes of the beautiful village of Visan. We preserve our clay and limestone soil full of pebbles with the rules of biodynamics: working the soil, pruning, disbudding and de-budding in harmony with the movements of the moon, but also hand-picking and bottling...

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(84) Vaucluse

Our small estate of 2 hectares of Grenache vines is located on the southern slopes of the beautiful village of Visan. We preserve our clay and limestone soil full of pebbles with the rules of biodynamics: working the soil, pruning, disbudding and de-budding in harmony with the moon's movements, but also hand-picking and bottling when the moon imposes it on us (terroir day). vinification and filtration is done naturally without chemical yeasts and pumping over is done twice a day. we are passionate people who want to present quality in total respect with the protection of the soil and the environment.

Our story

The Romans were already winegrowers on our estate. In the cellar there is always a stone tank from 1750, our great pride is to produce a high quality wine that is in total respect with nature and this by managing all the stages to make wine. With good grapes we make good wine and this translates into 80% of the work in the vines: the work of the terroir is done with respect for the soil and the vine. Cutting at the latest and with a descending moon, dismantling, de-targeting at the right time and minimal tillage with little depth to keep the soil alive. Our yield is not high: 8 hl per hectare, but it gives excellent grapes to make our wine. We are also proud to vinify our grapes without adding yeast or flavours.

Other little stories

Being a winegrower is like being a good cook: first of all, you need excellent ingredients to make a good cuisine and to stop at that, there are no secrets: respect for the soil and the vine are essential to obtain excellent grapes at perfect maturity; vinify without adding chemical yeasts or aromas to get to the essential taste.

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