5 DIFFERENT TERROIRS CHARACTRIZE THE ESTATE
The quality of the wine depends on the grape varietal, the root-stock, the growing methods (vendange en vert or thinning of the green grape bunches, moderate use of pesticides) and the wine-grower’s know-know. But it is the soil types on which the “Appellations d’Origine Protégée” (former AOC) are based which are an essential factor in the quality of these wines.
The Domaine de Font-Sane is advantaged by the rich variety of five different “terroirs” or soil types: clay-limestone, pebbly, sandy, alluvium, sandy loam.
This is why our Gigondas wines are complete wines, enriched by the multiple characteristics that each soil type gives.
A SUSTAINABLE AGRICULTURE
We have opted for a sustainable culture with a reasoned soil work. In order to better take into account the environment, this practice allows us to take advantage of the plants' natural defences. We are considering conversion to organic farming within the next few years. Indeed, our vines are field cultivated, worked naturally and today we use an inter vines hoe to avoid weeding. Fertilization is done every year by adding organic compost. These natural products help maintain the humus levels and promote good exchanges between the soil and the plant.
To control yields, we practise budding, leafing and green harvesting. The quality is always preferred over quantity.
For our love to wine and fine work, we bring all our care collection focusing on harvest and manual sorting.
On the estate, the date of the harvest is an important and complicated moment to decide. It is mainly determined on the basis of the regular grape tasting in each plot: we require the highest quality fruit and the best mature tannins. Analysis of polyphenols and anthocyanins are made every week to help with the decision.
Ripe grapes are received at the winery and are lightly crushed. Temperature control, pumping over, rack-and-return and maceration of several weeks will give complex aromas to the wine, beautiful colors and structure. Our Gigondas will then age in tanks, oak casks or barrels (depending on the vintage) for 6 to 12 months.
Véronique, Bernard and Romain Cunty