Area: 5 ha / 12.35 acres.
Average yearly production: 130 hl.

Grapes: 70% Grenache - 15% Mourvèdre - 15% Syrah.
Vineyards average age: 40 years.
Culture method: Reasonable culture, with mechanical treatment of the soil without chemical fertilizer, without any synthetic product.


Varietal vinification: Grenache/Mourvèdre in the same tank and Syrah/Cinsault in an other tank.
Tank: Concrete tank.
Cold maceration: No.
Yeasting: No, only natural yeasts.
Maximum temperature: 33°C.
One pomping-over a day, punching of the cap and delestage* if needed.
Fermentation lenght: 45 days.


50% in concrete vat and 50% in demi-muid (6 hl french oak barrel) during 14 months.
Malolactic fermentation in demi-muid and concrete vat.
One batonnage* a month.


No fining and no filtration.
Bottling at the end of Winter: February/March.
Storage of filled and corked bottles in airconditioned cellar.

Wine characteristics

Great soil, high vineyard and cellar application result in great wine. Deep, supple and silky tannins, a balance favourable for storage, but a still fruity and fresh wine.

*Delestage: it consists to draining wine during maceration into a second tank and pumping it back very rapidly on the top of first tank.
*Batonnage: stirring of the lees in a barrel.

Download the Gigondas technical sheet (pdf)