The vineyard receives the very greatest care. And the grapes enjoy that too. It all starts with an approach to vinification based on plots, to ensure that the full scope of the Château la Verrerie terroir is respected, and to guarantee precise blending. The same standards are upheld throughout the process: we seek out the perfect balance between sugar, acidity and alcohol, for both whites and roses; with the added factor of tannins for the reds. Our quest for freshness, finesse and elegance is constant. One gives our wines their silky character, the other provides the sensation of acidity, which is incredibly discreet, but essential for them to age beautifully. Two signature wines by Château la Verrerie.


Syrah is an integral part of Château la Verrerie. And that's rare for such a southern terroir. The grape variety is difficult, fragile even, and yet it is a symbol of both Provence and the Rhône Valley. Our reds lie on the borders of the two areas, and must echo the best of both worlds. From Bastide de la Verrerie to Grand Deffand, they are uncompromising representations of the quality that both areas are able to create. The first combines Grenache Noir with Carignan, which results in supple, fruit-forward wines that can be enjoyed young. The second is earmarked for the very best years, and expresses the quintessence of the terroir. Both are invitations to purity, precision and structure.


Achieving the harmony we aspire to involves deciding upon a harvest date with the greatest care. The point when the grapes reach optimum ripeness is defined using both touch and sight. A berry is crushed and tasted in order to pinpoint the perfect balance between sugar and acidity on the one hand, and colour and tannins on the other. Next comes the double sorting process. Safeguarding the quality of the grapes is paramount. So they are sorted by whole bunches, then fully destemmed, then sorted berry by berry. Rigour reigns supreme.


When they have been sorted, destemmed and crushed, the grapes are placed into tanks, and each variety and plot is vinified separately. Then comes the cold maceration process. Alcoholic fermentation begins a few days later. Slowly but surely, the yeasts work to extract the finest aromas, colour and tannins. Gentle punching of the cap and pumping over help with this. The process takes almost 20 days. Then comes malolactic fermentation, then filtering. After that, the wine is transferred to oak casks for the maturation stage. During this phase, the wines become more supple, due to the effects of slight oxidation. Their ageing potential increases, along with their tasting capacity for that year. After 3 to 9 months, depending on the cuvees, blending begins. The finished wines are then bottled at the Domaine, so that they can round out further.


After sorting, destemming and crushing, the berries are placed into tanks. While most of them are kept as they are in order to make red wines, some of the juice they produce is released to be vinified separately. This saignée method is used for our two Château la Verrerie Rose wines and lasts just a few minutes, until a beautiful pale pink colour is created. For the same cuvee, the grapes are gently pressed before the deposit from the must is actively macerated. For Grand Deffand Rose however, there is no pressing; the grapes go through cold maceration. Alcoholic fermentation then begins, still at a low temperature. The wine is racked, then matured on fine lees, inside stainless steel tanks for 3 to 6 months for Château la Verrerie Rose and at least 5 months for Grand Deffand Rose. Then comes bottling, before a 2-month resting period in the cellar for the first, and 4-months period for the second.


As ever, the grapes are sorted, destemmed and crushed, before being placed into tanks separately by grape variety and plot. They are then cold macerated for just a few hours. The juices are then drained, and the berries very gently pressed. Fermentation on fine lees then begins. After around ten days, and only for Château la Verrerie Blanc, some of the juice is transferred into new casks to take on toasted notes. Then comes the maturation stage, to round out the wines and develop their intensity and smooth texture. This process takes 3 months for the Viognier in stainless steel tanks; and 4 months for the Château la Verrerie Blanc, still on fine lees, but in oak casks and stainless steel tanks. The first wine contains a single grape variety, so it does not require blending. The second is blended very carefully for texture and freshness. Then comes the bottling stage, followed by a brief 2-month resting period in the cellar for one, and a 3-month period for the other.

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