VINEYARD

/ABOUT

/WINES

/ACTIVITIES

EN

VINEYARD

Domaine de la SangliÈre nestled in the commune of Bormes Les Mimosas features 42 hectares, a privileged location in Provence.

600 METERS WALKING DISTANCE AWAY FROM THE MEDITERRANEAN SEA, 30-KM DRIVE FROM SAINT TROPEZ AND HALFWAY BETWEEN MARSEILLE AND NICE.

THE VINEYARD IS PROTECTED BY THE COASTAL CONSERVATION ORGANISATION, DEDICATED TO THE PRESERVATION OF THE RURAL CHARACTER AND ENVIRONMENTAL INTEGRITY OF THE FRENCH COASTS FOR PRESENT AND FUTURE GENERATIONS.

ENVIRONMENT

THE DOMAINE IS LOCATED IN AN AREA WHICH BENEFITS FROM THE PROXIMITY OF THE SEA, A MICROCLIMATE WITH A DAILY SEA BREEZE, WHICH AVOIDS TOO COLD WINTERS AND THE RISK OF FROST AND IN THE SAME TIME ALLOWS A MORE MODERATE SUMMER TEMPERATURE.

THE SUN OF PROVENCE CHERISHES THE NATURE WITH ITS INTENSE RAYS OF LOVE FOR MORE THAN 300 DAYS PER YEAR. MISTRAL, THE WELL-KNOWN WIND OF THE REGION, DRIES AND PROTECTS THE VINES FROM DISEASES RELATED TO MOISTURE.

ANOTHER DISTINCTIVE FEATURE OF THE NATURAL ENVIRONMENT IS THE SOIL

THE DOMAINE SOIL CONSISTS MAINLY OF MICA SCHIST, A POSITIVELY TRANSFORMED METAMORPHIC ROCK COMPOSED OF LAYERED MINERALS. MICASCHIST EFFECTIVELY RETAINS WATER THANKS TO ITS HARDNESS WHEN DRY BUT ALSO EXPANDS RAPIDLY WHEN WET; THUS, IT CAN BE USED AS A NORMAL WATER RETENTION AGENT.

THIS TYPE OF SOIL OFFERS THE UNEQUALLED FINESSE AND MINERALITY TO THE WINES.

CAREFULLY SELECTED GRAPES TYPES

CAREFULLY SELECTED TO PRODUCE AROMATIC, AND WELL-STRUCTURED WINES.

WHEN FRANÇOIS ARRIVED AT LA SANGLIERE HE CARRIED OUT MANY PLANTING TRIALS OF ROOTSTOCKS AND GRAPE VARIETIES, THIS IN ORDER TO REALLY FIND THE BEST SUITED TYPES OF GRAPES TO THIS TERROIR. TODAY, THE DOMAINE GROWS MAINLY THE MOST OUTSTANDING PROVENCE GRAPES SUCH AS GRENACHE, CINSAULT, VERMENTINO, SYRAH, CABERNET SAUVIGNON AND CARIGNAN.

THESE GRAPES VARIETIES WERE CAREFULLY SELECTED TO REPLY TO THE REQUIREMENTS OF THE CÔTES DE PROVENCE APPELLATION WINES AND TO PRODUCE AROMATIC AND WELL-STRUCTURED WINES.

/ GRENACHE

/ CINSAULT

/ ROLLE

/ SYRAH

/ CABERNET SAUVIGNON

/ CARIGNAN

HARVEST

SAMPLES ARE TAKEN FROM THE VINES IN MID-AUGUST TO MEASURE THE SUGAR LEVEL AND THE ACIDITY OF THE GRAPES. TO FINALIZE THE HARVEST DATE ALL THE BERRIES ARE TASTED. THE RESULTS OBTAINED FROM THIS SELECTION WILL MAKE IT POSSIBLE TO DETERMINE THE START OF THE HARVEST.

THE HARVEST IS DONE AT NIGHT FOR THE ROSÉS AND THE WHITES TO PRESERVE THE FRESHNESS OF THE GRAPES, TO KEEP ALL THEIR AROMAS AND TO AVOID OBTAINING TOO PRONOUNCED COLOURS FOR THE ROSÉS. THE GRAPES ARE DESTEMMED AND UNDERGO DIRECT COLD PRESSING AS SOON AS THEY ARRIVE IN THE CELLAR.

FOR WHITE & ROSÉS WINES

UPSTREAM AND FOR 1 MINUTE, THE GRAINS ARE COOLED TO OBTAIN A FINAL HARVEST TEMPERATURE OF AROUND 10 ° C. THE JUICE LEAVING THE PRESS IS SEPARATED 3 TIMES DURING THE PRESSING CYCLE. EACH QUALITY OF JUICE GO INTO DIFFERENT TEMPERATURE-CONTROLLED STAINLESS STEEL TANKS. ALCOHOLIC FERMENTATION CAN THEN BEGIN AND IS CONTROLLED AT A TEMPERATURE OF 17 ° C (62 ° F).

FOR RED WINES

THE HARVEST TAKES PLACE DURING THE DAY, THE GRAPES GO DIRECTLY TO A CONTROLLED TEMPERATURE OF 25 DEGREES. THE EXTRACTION OF COLOUR AND AROMAS BEGINS. WHEN ALCOHOLIC FERMENTATION IS COMPLETE, THE MARC REMAINS IN CONTACT WITH THE JUICE FOR SEVERAL WEEKS TO STRUCTURE OUR REDS. DURING THIS PHASE, A DAILY TASTING IS TO DETERMINE THE DATE OF DÉCUVAGE AND PRESSING. ONCE THIS LAST OPERATION HAS BEEN CARRIED OUT, WE WAIT PATIENTLY FOR THE MALOLACTIC FERMENTATION TO TAKE PLACE AND THEN BEGIN MATURING OUR REDS. THESE WILL EITHER BE AGED ON LEES IN A STAINLESS STEEL TANK OR DEMI-MUID (600 LITRES) FOR 12 MONTHS.

FOR THE WHITE WINES WE ADD A STEP OF COLD SKIN MACERATION IN VATS FOR A FEW HOURS. AFTER PRESSING, WE CARRY OUT 2 FERMENTATION PRINCIPLES: THE FIRST IN STAINLESS STEEL VATS WITH AGEING ON LEES AND THE SECOND FERMENTATION IN DEMI-MUID FOLLOWED BY AGEING ON LEES.