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A little history
Rimauresq takes its name from the Real Moorish, the Moors River, which runs through the estate. At the heart of the Provence wine region, 20 minutes from Toulon, Domaine de Rimauresq extends over 50 hectares at the foot of Our Lady of the Angels.
Microclimate Rimauresq is a real singularity of the Côtes de Provence. The vineyard is located at an altitude ranging from 140 to 190 meters, has the combined influence of the beneficial effects of the Mistral and the welcome shade of Our Lady of the Angels.
The area is a clay schist and crystalline soil, with sandy and rocky parts. It is common to receive a combination of soils (shale degraded, pink sandstone, pebbles) in the same plot. It is this unusual diversity allows Rimauresq excel in three colors.
New noble grape varieties at Rimauresq. Syrah, Grenache, Carignan and Cabernet Sauvignon for red, Rolle and Ugni Blanc for whites and Cinsault, Mourvèdre and Tibouren for rosé.
A Rimauresq, everything is done to keep the best fruit of the vine. A modern winery half buried can handle the harvest by gravity. Wines Rimauresq does not easily tamed. It takes patience, tact, almost, to enjoy all the unique personality.
The vinification Rimauresq
A gravity chai half-buried in the middle of the vines receive berries and clusters based on the achievement of maturity.
Pink and white
Their winemaking begins with a morning harvest to preserve the freshness of the night in the heart of the fruit. The stride length berries macerated cold controlled stainless steel tanks. When pressing remains moderate for best juice, juice press and gout are separated and placed in a cold. After settling, the clear juice is separated from the lees to be filtered on land. After a period of stalls, juice then fermented at low temperatures in stainless steel tanks for 2-3 weeks. After fermentation, white and rosé will be high on the lees with regular stirring still enrich wines in bold flavors. The malolactic fermentation is blocked to preserve the freshness of the wine. The wines will be glued and lightly filtered prior to bottling.
The grapes are de-stemmed unless carbonic maceration. All winemaking techniques can be implemented to achieve optimal extraction (carbonic maceration and fermentation cold). For a traditional vinification, a starter prepared the day before will receive strides berries for a long temperature-controlled fermentation in stainless steel tanks. During this period, the wine will be recovered several times a day to immerse the cap and thus promote the extraction of aromas and polyphenols fermentation phase. Load shedding may be practiced at least once to the tank mix. After fermentation, the wine marc macèreront in with punching and daily winding to complete the extraction. After racking, the drop and the press will perform malolactic fermentation. Raising red can begin partly in barrels (225 l) and half barrels (600 l) of French oak grained and medium toasted, partly lightning for 10 to 14 months with regular racking. Light filtration precede bottling. The renewal of barrels and half barrels is by quarter after 5 years of breeding. The winery farm with a total capacity of 500 hl is air conditioned.