Red wines

Domaine Belmont

An exceptional wine, Belmont is characterized by the dominant presence of Cabernet Franc. This unusual grape variety in the region finds here a terroir conducive to its development.

The calcareous and cool soils give rise to juicy and precise wines, revealing a unique character specific to the calcareous terroir.

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Terroir

Agilo Jurassic limestone, altitude 240 m, southern exposure, slope 10% to 20%.

Cépage

Cabernet Franc
Syrah

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Vine's work

Tillage, including between the vines. Addition of compost made on the property. Biological treatment. Manual harvesting and sorting at optimal maturity.

Vinification

Alcoholic fermentation and maceration 3 to 4 weeks. Malolactic fermentation and aging 12 to 18 months in barrels on fine lees.

Serine

100% S…, I.G.P. Lot coasts. Serine, a cousin of Syrah, comes from a parcel selection of vines from legendary terroirs in the northern Rhône Valley.

This wine is distinguished by its concentration and its spicy aromas, while offering remarkable freshness and a fine tannic structure. The Kimmeridgian limestones and the high altitude of 240 meters form the ideal cradle of this exceptional cuvée.

Terroir

Agilo Jurassic limestone, altitude 240 m, southern exposure, slope 10% to 20%.

Cépage

Serine

Download the technical description

Vine's work

Tillage, including between the vines. Addition of compost made on the property. Biological treatment. Manual harvesting and sorting at optimal maturity.

Vinification

Plot selection resulting from top grafting with Petite Serine Vatting of whole berry grapes (not crushed) + 20% whole bunches Alcoholic fermentation: gentle extraction by manual punching down, maceration for 3 weeks Malolactic fermentation and aging 12 months in barrels on fine lees

Les 3 Pierres

100% SYRAH cuvée, created by carbonic maceration to obtain a mainly young red wine, fruity and low in tannin.

This wine with aromas of violets and red fruits, spicy and delicious, will ideally be enjoyed within two years.

Petite Syrah

Vatting of the whole berry grapes (not crushed) Alcoholic fermentation with gentle extraction by manual punching down

Short vatting (15 days) to keep the fruit then aging for 6 months in stainless steel vats Ideally to be drunk within 3 years