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Round and mineral ...

terresnoiresw-01

Food pairing by Olivier Bompas

A white, fruity, slightly oily and slightly mineral wine, which requires dishes as tasty as a wolf in salt crust, a monkfish burgundy, a veal blanquette, or a refined county.

Les Terres Noires

AOC Coteaux du Languedoc White

"Les Terres Noires" is named after the basalt terroir which contributes to its intense nose, freshness and minerality. This wine is expertly blended from three grape varieties grown in three different terroirs: limestone; villafranchian (river pebbles) and basalt.

Grapes : 46% Roussanne, 36% Rolle, 18% Viognier

100% estate grown grapes

Les Féminalises
Les Terres Noires
janis robinson
guide hachette
Winemaking Technique

Soil Type : A blend of basalt, river gravel and limestone, with a red loam subsoil; extremely well-drained
Age of vines : Average of 9 years
Fermentation : Mechanical nocturne harvest with protection of the crop. Skin contact before soft pressing and selection of juices. Fermentation of Rolle and Viognier (entre 16-18°C) in stainless steel and fermentation of Roussanne in French oak.
Ageing : No malolactic fermentation. 8 months with “batonnage” on lees of the barrel fermented wines.