Ogier Côtes du Rhône Heritages

Vinification: Destemming – crushing – cold pre-fermentation maceration (12°C) during 4 days –temperatures at 27/28°C during maceration and long vatting of 25 days on Grenache and 35 days for the Syrah & Mourvèdre – 2 times of racking during fermentation and light pumping over – punching down the cap during maceration – devatting upon tasting. Maturation: 6 months in oak barrels called "foudres" (60-80 Hls/ 4 to 40 years old) and "cuves tronconiques" (110 hl/ 12 years old).