A vineyard bathed in light

Located in Bormes-les-Mimosas, in the heart of the Côtes de Provence appellation, the Domaine de La Sanglière extends over 42 hectares in one piece, between sea and hills, in a preserved environment, protected by the Conservatoire du Littoral.
Located just 600 meters from the sea, our vineyards benefit from a unique microclimate, ideal for the flourishing of iconic grape varieties.

The Terroir

The immediate proximity of the sea gives the estate a unique microclimate:

  • Mild winters, limiting the risk of frost
  • A moderate summer, despite the Provençal sun.
  • More than 300 days of sunshine per year

The mistral, the dry wind emblematic of the South, plays a valuable role: it cools, cleanses the plots, and naturally protects the grapes from humidity-related diseases.
A subtle balance between sea, sun and wind, which forges the identity of La Sanglière wines.

The Soil

Our vineyard rests on a base of mica schist, a layered rock with rare properties.
This soil retains water deep down and expands with humidity, ensuring natural hydration of the vine.

Much more than a support, it is a true mineral signature.
It gives our wines their tension, their freshness, and that elegant minerality which makes La Sanglière so unique.

SELECTED TYPICAL GRAPE VARIETIES.

  • Grenache

    Warmth and generosity

  • CINSAULT

    Freshness and finesse

  • ROLLE or VERMENTINO

    Floral aromas, structure

  • SYRAH

    Violet, black fruits, tension

  • CABERNET SAUVIGNON

    Sap and depth

  • CARIGNAN

    Typicality and character

The grape harvest

Every year, starting in mid-August, we analyze our plots:
tasting the berries, measuring the sugar content, acidity, and balance

Everything is evaluated to choose the ideal harvest time.

For rosé and white wines:

  • Harvested at night to preserve freshness
  • Immediate cooling of the grapes to 10°C
  • Direct cold pressing
  • Fermentation at controlled temperature (17°C) in stainless steel tanks
  • Aged on fine lees or in demi-muids for certain white cuvées

Objective: to preserve the delicate aromas, the freshness, and to obtain rosés with an elegant pale color.

For the reds:

  • Hand-harvested in the morning
  • Maceration at controlled temperature (25°C) to extract color and aromas
  • Prolonged contact between juice and grape skins to structure the wine
  • Livestock farming:
    → In stainless steel tanks for fruity reds
    → In 600L demi-muids for 12 months for the wines intended for aging

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