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Languedoc, Terrasses du Larzac
Charlotte's parents were in charge of the estate. When it was his turn to take over,...
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...
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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...
In Occitan, unà gabinelà means a vineyard shed. Thierry Rodriguez, the grandson of a winegrower, created Mas Gabinèle in 1997 in the heart of the Faugères appellation, famous for its schist terroir. The vineyard is located in the heart of the ...Lire plus Learn more
The 1998 harvest yields only 45 hectolitres of wine, on an area of 2.5 hectares of vines. It's not much, but it's very good! It will be the reference vintage, with the will to progress each year. Modest in size at the beginning, the estate has gradually grown to reach 23 hectares today. The grape varieties are those of the Faugères appellation: syrah, grenache, lledoner pelut, carignan and mourvèdre, plus some very old vines of grey grenache planted in 1958!
On a qualitative but demanding terroir, the yields are always voluntarily low, around 25hl/ha. Rigorous, demanding and perfectionist, Thierry Rodriguez knows from experience that the soil gives back what it is given. No good wine without beautiful, healthy and ripe grapes. No cultivation without respect for nature. Here, there is no revolution, but common sense on the part of the farmers and practices that respect the environment and biodiversity. The landscape is hilly, the vines are surrounded by natural hedges, woods and forests of holm oak, cork oak and garrigue (strawberry bush, cade, rockrose, heather, broom, thyme). In 2016, the special care taken in the vineyard earned the estate HVE (High Environmental Value) certification. Built in 2013, the cellar is modern and functional. The vinification equipment was chosen to preserve the quality of the harvest as much as possible. The harvest is manual, the grapes are sorted in the vineyard and then brought whole to the cellar. The ambition is to produce great wines, expressive, fruity, with soft and silky tannins and yet with good ageing potential. As soon as fermentation is finished, the wines are put into French oak barrels to mature for 12 to 18 months.