Hermitage Monier de la Sizeranne

The harvested grapes are entirely destemmed, and are vinified in concrete tanks. The traditional fermentation process using indigenous yeasts enables the wine’s terroirs to express themselves. Once or twice a day, a cap punching or pumping over operation is carried out to ensure good extraction of the tannins and colour. The temperature varies between 30 and 33°C. The vats are tasted daily, four to five weeks of maceration are required to obtain wines with a well-crafted, velvety texture. The malolactic fermentation, which softens the wine, takes place in barrel.

The soil is made up of sandy limestone alluvia (with a variable clay content depending on the area), Tournon granite, and aeolian silt. You can also find some poorly decomposed granite from the plots located at the top of the slopes. Our Hermitage “Monier de la Sizeranne” comes from a blending of different soils from West to East: “les Bessards”, “le Méal” and “les Greffieux”.

18 months ageing, 85% of which takes place in oak barrels, giving the wine its notes of oak. The remaining 15% is aged in concrete tanks to preserve minerality and freshness.