Located at the foot of the rocky Cuers, the Domaine de Allamande was acquired in 2003 by Jean-Marie Vialla. Descended from a family of winemakers, this surgeon by profession defines itself like a cracked, which put the same passion vine in surgery, with the same concern for perfection and excellence ...
I must say that this beautiful site, surrounded by 100 acres of woodland to the sea within sight called exaltation. Occupying about 12 ha, the area is located at an altitude of 400 m, has a deep clay-limestone soil, rocky with a steep slope and exposure to south. Late and sunny microclimate allows for higher maturities.
By 2003 five of the twelve acres operated were restructured and replanted on son, old vines of Syrah, Grenache and Cinsault were retained, which make up the bulk of the plantings.
The work of the earth is moving towards the rational and "organic". If some places are picks, a tillage equipment to intercept slope, suitable for steep slopes, was acquired for plowing, the row and between each foot.
Mr Vialla is assisted by Julien Baudineau man and son of local winemaker who is in charge of the responsibility of the vineyard and the winery. 8 ha in the hills, add 4 ha plain, 3 of which are classified as Vin de Pays but planted with grape varieties such as merlot, cabernet and syrah.
The grapes are hand-made boxes and for the sake of respecting the grape. Then they are transported by refrigerated truck to reach the cellar, equipped ultra modern, air-conditioned, equipped with a heat exchanger and an electronic control temperatures.
In the same sense, and in order to preserve the quality of our grapes, the harvest is done exclusively by hand. More expensive than mechanical harvest, manual harvesting can sort the grapes at harvest, and thus produce different wines, depending on the maturity and quality objective sought. Then the grapes are transported in boxes of 25 kilos, our winery.
This mode allows the grape harvest, to be carried from the vineyard to the cellar intact. This avoids the beginning of fermentation in the open air and prevents crushing source of bad taste. These boxes are transported to the cellar truck.
Wine production takes place in a cellar in new ultra-modern equipment. Everything has been designed not to betray the land. White and rosé wines are obtained by direct pressing after erraflage. The lees are filtered. Fermentation and vinification in stainless steel tanks perform electronically controlled temperatures. For red wine, after erraflage and crushing, the wines are directly fed into the fermentation tank.
At each tank the grape. The choice of assembly is then done with the utmost care to get the best quality as well as selected wines