Saint-Joseph Madone

Selective grape sorting by hand on a vibrating sorting table, Not destemmed. Lasts 28 days with 1 pumping-over and 1 punching of the capper day, the fermentation process takes place with natural yeasts between 28° and 34°C thanks to temperature controlled tanks. Grapes are placed in a pneumatic press, then in barrels for malolactic fermentation.

The vines are planted at the top of southeast-facing hillsides at an altitude of 300 m. Sub-Mediterranean, cold winters and hot and dry summers. Rains regularly during the other seasons (approximately 600 to 700 mm per year). Single Guyot method of pruning –trellising on wires. De-hydrated organic compost (bovine-manure based), treatment with herbal teas, biodynamic preparations, sulphur and Bordeaux mixture to maintain the balance between the vines and the soil. Leaf-thinning, removing laterals. Mechanical ploughing of the soil, alternate rows are left for natural grasses to grow.

18 months in 500-litre oak barrels (up to 7 years old).