Blend : all our red varieties, because "tout est bon dans le Cochon!" ("everything is good in the pig!")
Average age of vines : 15 years
Taste : wine very drinkable and fluid with fruity aromas.
Working our soil
in a biodynamic way
Karina and Guillaume settled in the Domaine de Sulauze in 2004. They enforced organic agriculture, and then biodynamic in the vineyard, wheat fields, barley, olive trees, and vegetable garden.
Currently, the Domaine has 30 hectares of vines, 2 hectares of barley for the brewery, 2 hectares of wheat for the bread, and 5 hectares of olive trees. We grow everything according to biodynamic and agroecology principles.
We don't use weed killer, neither insecticide, neither chemical treatments. Harvest is done by hand. We follow the lunar calendar for every operation: in the vines as well as in the winery. And recently, we have started working a section of our vines by animal traction.
Notes from Nadio of Floraison Selections:
Certified Organic and Biodynamic
According to Guillaume and Karina Lefèvre, "Domaine de Sulauze is more than a vineyard. It's a place that is alive and meant to be shared." And so it is at the annual raucous pig roasts where the bounty of the vineyard & cellar, brewery & hop yard, bakery & mill, olive groves, and farm animals, is all proudly shared at the table. Karina and Guilhaume came to the domaine in 2004 and immediately converted the vines to organic farming and a few years later, to biodynamic farming as well. Today the domaine is a winery, brewery and mixed use farm that encompasses 500 hectares of organic farmland. They have 30 hectares of vines on limestone and sand planted to classic Provence varieties like Vermentino, Grenache Blanc, Ugni Blanc and Clairette for the whites and Grenache, Syrah (and the more rare Sereine), Cab Sauvignon, Cinsault and Mourvèdre. Over the years Guillaume has brought back many vine cuttings taken from massale selection and grafted them onto his rootstock and now makes single parcel bottlings from these vines, including Vermentino and Sciacarello from Antoine Abatucci’s vines and Sereine (a historic, locally adapted variety of Syrah) from Hermitage. Everything is harvested by hand, fermentations are with native yeasts and whether sulfur is added at bottling depends on the vintage and cuvée. The domaine’s single parcels are ploughed by horse.