Pre-fermented wine and early decubation for a fermentation in the liquid phase. No addition of sulfur and fermentation into native yeast.
Bottling in the constellation of February Aries. Slight filtration and adjustment of sulphur at set (total SO2 10mg/L).
Profile Light red color. Nose of red fruit flesh and violet. Glorlou wine, on the lightness and crunchiness of the fruit.
In the heart of the thousand-year-old Gaillac vineyardIn, the Cinq Peyres estate is located on the heights of the Cordais plateau, in Cahuzac-sur-Vère. The name of the estate comes from the richness of our terroir and the different limestones that compose it.
From vines to wine, our approach is intended to be virtuous for the environment and for the grapes. The vinifications are sulfur-free and take place spontaneously thanks to the yeasts naturally present on the grapes. Hygiene and tasting are at the heart of the work in the cellar. We attach great importance to the pace of nature, good soil health and balance and the development of biodiversity.
Our conception of wine is above all that of sharing, terroir and conviviality. The estate welcomes all those who wish to discover the work of the vineyard, the cellar or simply drink cannons.
In the autumn, we work the soil by sowing green manure, composed of about thirty different species, which we reuse from year to year. The objective is to preserve diversity, and therefore the balance of flora and insects. These fertilizer seedlings are rolled in the spring forming plant cover, and root systems allow us to aerate and feed our soil.
The gesture of the hand gives meaning to the work of the earth. For several years, we have been planting American rootstocks to which we give the time necessary to develop a solid root network capable of feeding on calcareous soil. These plants are then grafted into place, from local grape varieties resulting from mass selections on the most beautiful vines of the appellation. The practice of grafting in place is for us a way to abandon the nursery, the poverty of its clones and the coldness of its mechanical welds in favor of genetic diversity and the ancestral winemaker's gesture of grafting, a symbol of the fusion between roots and leaves.
More than an agricultural practice, biodynamics represents for us a return of peasant common sense and a contact with our place. A whole part of the estate is devoted to local fauna, insects and vegetable and floral production, especially for our preparations based on comfrey, nettle, yarrow and horsetail.