The grape harvest is conducting only when the grape reach a full maturity.

The Rosé wine making :

Made from juice of red varieties, run off after 2 to 6 hours of maceration and fermented afterwards in stainless-steel vats at fixed 18°C (64,4°F), the Rosé Wine quietly began its fermentation from 8 to 10 days in order to develop the so particulars aromas and freshness of this kind of wine.

The Red wine making :

The red wine making always come from a blend of two or three different varieties, converted into wine together to extract the fullness of each aroma. The fermentation is lasting 8 to 14 days at fixed 28°C (82,4°F). This stage permit the development of the perfect juxtaposition of the power and of the aroma's sharpness. Then we lead the way to the future wine for a long and beneficial maturation in oak casks for 6 to 10 months.

Varieties Composition : Grenache 45% ; Cabernet Sauvignon 15% ; Cinsault 15% ; Syrah 7% ; Carignan 7% ; Counoise 3%.
 

The White wine making :

The white wine making come from a direct pressing of the whole and unbroken grapes. The fermentation is slow and orchestrated at a low temperature in stainless-steel vats.

Varieties Composition : Grenache blanc 25% ; Clairette 25% ; Semillon 25% ; Rolle 25%.

 Domaine de la Vallongue Les Baux de Provence - B.P. 4 Route de Mouries D 24 13810 EYGALIERES - Tél : +33 (0) 4 90 95 91 70 - Siret : 300 137 536 00011
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