Château d'Anglès
Languedoc, La Clape
Eric, the father, has always been a winegrower. But he likes challenges, so one day, after...
Château de Jonquières
Languedoc, Saint-Guilhem-le-Désert,Terrasses du Larzac
Charlotte's parents were in charge of the estate. When it was his turn to take over,...
Domaine Montrose
Languedoc, Côtes de Thongue,Pays d'Oc,Faugères,Vin de France,IGP Vin de Pays d'Oc
12 generations that the Domaine de Montrose is cultivated by the Coste family. Who says better? And...
Château de Luc
Languedoc, Corbières,Vin de France,Pays d'Oc
Winegrowers since 1605, the Fabre family creates with passion 100% organic wines at Château de ...
Château de Paraza
Languedoc, Minervois,Pays d'Oc,IGP Vin de Pays d'Oc,Crémant de Limoux
In 2005, Annick and Pascal bought Château de Paraza. The Domain is revived under the impetus of the...
Located in the Cru La Livinière, Les Clos des Pères is a 3.5 ha estate. Cultivated in Bio dynamie in the respect of the soil, the parcels of Cinsault, Grenache, old Carignan (67 years old) and Syr...
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The Presentation of the domainWhere are you located? Which grape varieties do you produce? Is your vineyard on a hillside or on a plain, what exposure? Which harvesting method do you use? What are your soils made of? How does the terroir end up in your wines? Confirm Cancel
Our estate consists of 7 parcels, which constitute 3.75 Ha. Our plots evolve on soils of different compositions with dominant clay-limestone soils. At Clos des pères we work with Vieux Grenache noir, Grenache gris, Cinsault, Carignan and Syrah. Biodynamics is at the heart of our daily work.
The respect for the soil and the vine pushes us to work most often with our arms to avoid the settling of the soil. We carry out manual harvesting entirely in crates to keep the grapes intact until the vatting.
The vinification is carried out in vats, thus allowing a gentle and slow extraction of the aromas. The ageing is then carefully adapted to the vintage and grape variety in order to accompany the wine in a slow maturation. This maturation is done in vats or barrels of several wines with a capacity ranging from 228 to 500 litres.
The winter period is the time when everything comes down: the sap in the vines, but also the lees in our barrels! Then comes Spring, and the birth of the leaves and the first grapes. Summer is the time to structure the new vintage. Finally comes the time of Autumn. The moment of effervescence in the vineyards. This is the expectation of optimal maturity for our wines. Fermentation is carried out entirely naturally using indigenous yeasts and without any inputs. Depending on the vintage, with a little sulphite at the start for some vintages.
Cultivated by hand with respect for the soil and nature, we want to keep the soil alive to reveal the best of our vines. And a lot of passion to create a wine in our image: a grandfather, a father and a meeting between a graphic designer and a winegrower.