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OUR RED WINES

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Syrah – Grenache – Carignan – Mourvèdre- Merlot

The Domaine La Garelle makes 4 different red wines: Merlot, as a Vin de Pays de Vaucluse, and La Cuvée du Solstice, and La Réserve and La Grande Réserve as AOC Luberon.

The different characteristics of our red wines are derived from the choice of vine varieties, the selection of different parcels of terroir and the wine-making techniques adopted.

The grapes are picked by variety and, for the same variety, by parcel. As they reach the winery, they are stripped off their bunches and the individual grapes sorted by hand to ensure that only the best are accepted.

They are then put into the vats to macerate in their own juice and ferment their grape sugars to alcohol. This phase lasts between 14 and 21 days.

The free fermented juice is run off from the vat and the remaining solids (pulp and pips) are gently pressed in our pneumatic winepress. The juice is then fed back to the vat to await the start of its secondary, malo-lactic fermentation.

During this essential phase our wines are checked day by day and their development analysed vat by vat.

When this last fermentation is over, the Cuvée du Solstice and the Merlot complete their vinification in stainless steel vats and we barrel our La Réserve and La Grande Réserve wines in French oak barriques. There they finish their vinification over the next 6 to 12 months.

Finally, bottling gets under way in the cave in early June.

 

 

 

 

OUR ROSÉ WINES

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Syrah – Grenache – Merlot

The Garelle the field produced two Rosé wines: Merlot Syrah + for the local wine syrah and grenache + for AOC Luberon.

As for the white grapes, it’s the wee hours of the morning that is done the harvest of grapes vines for the production of rosé. Everything is organized so that the pressing is done immediately after harvest.

The rosés are not made from a mixture of red wine and white wine. Instead, they are quite delicate wines to develop, and it is the art of the winemaker to achieve harmonious and balanced wines. Our rosé wines are a blend of 15% bleeding juice (this is the first juice extracted after steeping red) and 85% juice from direct pressing of the grapes.

Juices for rosé experience the same stages of processing than white wines: racking under refrigeration, fermentation, bottling and aging in stainless steel refrigerated tank.

It will then remain to Frédéric Blanc care to assemble the wine pressing and blend wines, rosés to give La Garelle these notes of red fruit and boiled sweets that characterize them.

As for the vinification of white wines, the careful monitoring of tanks and our ability to anticipate changes in these that allow us to produce these roses with delicate and elegant fragrances, reflections of Provence.

Note: rosé should not be served too cold, to preserve their full flavor.

 

 

 

OUR WHITE WINES

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Viognier – Ugni blanc – Vermentino – Chardonnay

It is during the cooler hours of the night begins the harvest of white grapes from La Garelle.

The freshly picked grapes are pressed as soon as possible in order to maintain the delicacy and richness of the flavors of our wines. The grapes made in the pneumatic press pressurées are then gently, then more strongly in cycles taking into account the type of grape variety and the quality of grapes just harvested.

Then the grape juice obtained is transferred in our cooled vessels for the settling operation (that is to say the clarification of juices by decantation of the solids in suspension).

Clean grape juice is transferred after settling in tanks: the alcoholic fermentation can begin. Here comes the know-how of Frédéric Blanc: for each harvest it seeks to maintain a constant balance amyl / floral characteristic of wines from our area. It allows each wine to express her personality and qualities.

The aging on lees will be in traditional tank for our floral wines (viognier – Chardonnay). The white AOC (Vermentino + Ugni Blanc) will finish its aging in French oak barrels for 4 months. Throughout the winter our wines will be followed, tasted, analyzed, to allow each barrel or tank to reveal its full potential.

With this monitoring, we can achieve the smoothest possible before filtration bottling and thus preserve the wealth of flavorings.