The Chateau Tour des Genets cellar was erected on our wine estate during 2005..
We undertook this construction to be able to control every aspect of the production, from the vineyard’s maintenance, the harvest, crushing the grapes and putting the wine into vats for the vinification. We are fully responsible for our products and we can guarantee their quality. The Dentelles de Montmirail (North-West) and the Mont Ventoux (North-East) give the building an exceptional Provencal character.
This choice to build a tower adjoining to the main building has both practical and sentimental reasons. From the glass-fronted gallery inside the tower, visitors can comfortably observe our work, without disturbing the wine-making and storage areas. You will notice that the tower is reminiscent of the old “gardes” that were scattered all over the Provencal landscape when throughout its history the locals had to protect the Comtat Venaissin from invasions.
The cellar equipment
The equipment we are using in the cellar of the Château insures the quality of the grapes and the wines. Therefore it requires more handling and care, but we are well aware of this, handcrafting is the key for a quality production.
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Harvesting Baskets
Their low capacity (8 to 10 kg) avoids the damaging of the grapes..
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Grape Selection
All baskets of grapes are put together on a tractor-trailer and taken to the cellar to be sorted by hand on the sorting table to ensure a high quality of fruit selection.
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Exchanger
Before putting the grapes in vats, they are systematically cooled down (down to 10°C) in order to extract a maximum level of desirable aromas.
cuves destinées à la vinification .
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Vats & Tanks
Concrete tanks are used for the vinification of our red wines...
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Gravity process
This process is used throughout the wine making thus preserving the grapes avoiding oxidation, and catching the aromas.
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Pressing
The pressing stage consists of separating the grape juice from the grape skins. A gentle pressing (4h15) is used for the white wines. For the red wines, the same pressing is used one month after vating (3h to 3h30 pressing).
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Bundle of genets (broom) stems
This year, we are using a natural filtration. The juice goes through the bundle of genet (broom) stems and gets clarified with a floral flavour added.
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The barrels
Our top wines are aged in oak barrels.
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