Chemins Vignerons

When an incoming tourist agency meet a wine expert

chemins-vignerons springtime in Languedoc Châteauneuf du Pape in winter At the winery Gigondas : terroir of Romane Machotte Wine tour with a group at Saint Christol terroir Tavel in october Wine tasting Enjoying life in Aix en Provence Sablet a nice village in the Rhône valley Magical underground cellar Roof at Mèze (Languedoc) Pebbles at Châteauneuf du Pape

Mas de Theyron – Languedoc AOC

In Mas de Theyron "we are working with a respectful attitude toward our environment, as it is the most essential source of the elaboration of our fine and elegant wines".

Here is one of the most ancient vineyard of Langueoc, we are taking care of our 20 hectares  (50 acres) of different  Mediterranea

n grape varieties that are contributing to the richness of our blends.  www.masdetheyron.com

The soil is naturally cultivated with organic compost and nutriment, any pesticides since the reorganisation of the parcels in 1998 were discarded. The process for the AB label-organic farming was completed in 2010.

Why are we producing laying down wines ? Because it is especially during the winemaking process that our grapes reveal their great wines potential. Our " terroir" is geologically and typically as St Christol’s one (20 km east of Montpellier).

Our Vin de Pays (VdP) are growing on a mix of clay and limestone soils in different slopes covered with gravels and our Appellation AOC wines are on "villafranchien" type of soil (4 to 1 million years BC) with pebbles.

Harvest of our parcels starts with a selection of complete maturation area and all is hand-harvested. A rigorous selective sorting and the soft destalking and trampling of the grapes allow the development of an optional quality. Traditional and classic vinification at controlled temperature, completed with a long-term maceration contribute to the soft extraction of aromas, colour and tannins.

Aging of red wines is done in cement vats, wooden vats and French oak barrels. We are using around 20% of new barrels every years, in order to keep a very fine progression of our wines during 9 to 18 months.

Our different "cuvées", bottled at the estate, are pursuing their maturation before marketing in our large temperature controlled stoking cellar.

Therefore, for the best tasting qualities of our Languedoc wines and fulfilement, our current vintages are in 5 and 8 years old. Besides fashion and New World influences, wines of Mas de Theyron belong to the best discoveries you could do, for a truly appreciation.

Le Blanc VdP : ground : well-drained, mix of clay and limestone, a lot of gravel. Vines planted in 2000. Yield : 35hl/ha. Grape varieties : Roussanne : 25%, Viognier : 19%, Marsanne : 18%, Chardonnay : 18%, Chenin : 13%, Clairette : 6%, Muscat : 3%. Ageing on lees 30% in oak barrels.

Le rosé VdP : ground : well-drained, mix of clay and limestone, a lot of gravel. Vines planted in 1970. Grape varieties : Cinsault : 32%, Syrah : 29%, Carignan : 21%, Cabernet-Sauvignon : 18%. Yield : 42 hl/ha. Rosé de saignée, vinified at contolled temperature in stainless steel tanks 16° C .

Rouge VdP La Bénovie Les Amandiers : ground : well-drained, mix of clay and limestone, a lot of gravel. Vines planted in 1980. Grape varieties :  Merlot : 40%, Tempranillo : 25%, Cinsault : 18%, Carignan : 14%, Syrah : 3%, small  Yield less than 40 hl/ha, vinified at contolled temperature for 28 à 35 days. Ageing 9 month in barrels (70%) in concrete vats (30%) no filtration nor fining.

Rouge AOC Les Murettes : ground : Villafranchien (mix of clay and limestone covered with pebbles), Vines planted in 1970. Grape varieties : Grenache : 40%, Syrah : 28%, Carignan : 25%, Cinsault : 7% – Yield 35 hl/ha. Long vinification at contolled temperature for 28 to 40 days, matured in barrels one to four years with 20%  brand new barrels, no filtration nor fining.

Rouge AOC Les Galets : Grape varieties : Syrah : 80%, Grenache : 15% et Carignan : 5%  ground : Villafranchien (mix of clay and limestone covered with pebbles), Yield between 20 and 25 hl/ha, long macerations of 28 to 40 days, matured in barrels 12 et 18 months with 20%  brand new barrels, no filtration nor fining, produced only in exceptional vintages.

 

 

 

 

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