The vineyard receives the very greatest care. And the grapes enjoy that too. It all starts with an approach to vinification based on parcels, and we have now installed small concrete tanks in the cellar to ensure that the full scope of the Château la Verrerie terroir is respected, and to guarantee precise blending. And we always hold ourselves to the same standards: we seek out a wonderful balance between sweetness, acidity and alcohol for the whites and rosés, and also with tannins for the reds. We also strive for optimum finesse and elegance. One gives our wines their silky character, the other gives them a persistent finish and instant appeal. Two signatures of Château la Verrerie.


This grape variety is an integral part of Château la Verrerie. And that's rare for such a southern terroir. Syrah 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 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.


The success of a very fine red wine depends on when we decide to harvest, and to do that, we taste and check the berries many times. Once they have been sorted, destemmed (or not depending on the potential of the vintage), the grapes are put into tanks, by grape variety and parcel. Then comes a pre-fermentation stage, to extract all the finesse of the tannins. A few days later we taste the must and then decide to start the alcoholic fermentation process. Slowly but surely, we work in the cellar to extract the full quintessence of the grapes. We go on tasting the must every day as it ferments, so we are sure of choosing the best extraction technique. Then the pumping over, re-blending, and devatting methods are chosen. This stage can last between 20 and 30 days, depending on the grapes’ potential. Malolactic fermentation comes next, and for our best cuvées this is carried out in large wooden vats known as foudres. The style of maturation and how long it will last are then decided according to each cuvée’s characteristics, but we do mature all our wines on fine lees.


We machine-harvest our grapes at night to ensure they retain aromatic freshness, and that also limits oxidation. Once the grapes are sorted, de-stemmed and crushed, they are pressed to prevent the must from taking on too much colour, and to extract very specific aromas. Then we work on bringing together the solids in the must, so that it develops its aromatic complexity and roundness on the palate. When we’re satisfied with how the must tastes, we settle it. Alcoholic fermentation then begins, at a low temperature. Once they have been racked, the rosés are then blended and filtered. For the Grand Deffand rosé we use a more traditional technique known as saignée. That means we collect some of our finest red must after it has been macerated on the skins. Then comes fermentation, followed by ageing on fine lees for 3 to 5 months.


As usual, the grapes are picked at optimum ripeness, then carefully sorted, de-stemmed and crushed. Just the rosés, the whites are pressed directly, and they are also left to ensure the solid matter in the musts settles together. Then comes alcoholic fermentation for the Viognier must, which is carried out only in stainless steel tanks. For the other whites depending on the vintage they ferment in stainless steel tanks and/or foudres (large wooden tanks). When alcoholic fermentation has finished, the Viognier is filtered and prepared for bottling. For the cuvée’s, we mature the wine on its lees so that it reveals its full aromatic complexity and structure on the palate.

Pour visiter le site de Château la Verrerie, vous devez être en âge légal de consommer de l’alcool dans votre pays de résidence.

S'il n'existe pas d'âge légal pour la consommation d'alcool dans votre pays, vous devez avoir plus de 21 ans.

Êtes vous né(e) avant le 11/07/2002 ?

L'abus d'alcool est dangereux pour la santé – à consommer avec modération.

L'été indien
avec château la verrerie
Jusqu'au 21 septembre 2017, pour tout achat de 4 cartons de vin au choix, 1 carton de Château la Verrerie Rosé offert.
Pour en profiter, utiliser le code