La Vieille Ferme Ventoux Rouge

Each grape variety is harvested and vinified separately in order to respect the maturity of each varietal. The harvest date is determined by analysis and tasting the berries. Upon arrival in the cellar, the grapes are destemmed and crushed. The extraction is done during fermentation in cement tanks with pumping over.

The years in 9 regularly mark the memory of winegrowers and this one does not seem to deviate from the rule. After an early bud burst at the beginning of April, flowering was gradual and took place in good conditions on all the vineyards. Then a scorching summer sets in at the end of June, to which the vines bravely resist: they have suffered little from water stress, in particular thanks to the chamomile herbal teas sprayed on the vegetation to cope with the heat. Finally, the harvest took place as usual, without any particular precocity. The wines promise to be full of promise for a vintage in 9 born, once again, under a lucky star.

After fermentation, the wines are racked and then blended before aging for 10 months.