The land, its produce and the wine-making process
The Domaine de Saint Ferrèol is part of the officially-designated area of origin (AOC) of ‘Coteaux Varois en Provence’, an area which covers 28 villages and their surrounding land in the vicinity of Brignoles and Saint Maximin.
Climate and Soil
Varieties of grape
For the red and rosé wines:
These four varieties of grape are fermented separately and then blended.
Grenache gives the wine structure and strength, Syrah adds shades of purple and aromas of red berries. Cinsault gives suppleness and fruity tones while Carignan gives the reds a firm colour and body.
For the white wines:
The wine-making process
Depending on the grape variety, the rosé and white wines are made either by cold maceration prior to fermentation to achieve maximum flavour, or by pressing immediately after picking (selecting the best pressings). Fermentation temperatures are closely monitored and controlled.
The red wines are produced by traditional methods. Daily stirring during the fermentation period ensures that colour and fruit flavours are extracted to the full. The length of time allowed for fermentation varies according to the characteristics of the particular year.