Grapes
No good wine without good grapes.
And to do this, the care given to the vines to promote the quality of the berries is essential.
We seek to produce fresh wines with moderate alcohol levels by harvesting earlier and limiting extraction.
DISBUDDING
The secret of quality lies largely in the quantity of grapes produced per hectare. The means available to the winegrower are on the one hand pruning in winter and on the other hand disbudding during the vegetative period (May to August). This consists in the plots (young in general) to reduce the number of shoots.
TOPPING
The vine is a creeper that tends to grow vigorously.
We top the minimum necessary to maintain the largest leaf area possible. The more leaf surface there is, the greater the photosynthesis and the better the quality of our grapes.
PROCESSING
The vine, like any plant, is subject to attacks by cryptogamic diseases (mildew or powdery mildew type fungi) or various insects (mites, etc.). For this we must put in place a reasoned defense which respects the environment and which is not toxic for the consumer. The products we use have been used for decades, they are based on copper and sulphur.
Driving on a wire makes it possible to significantly reduce the doses spread. Weeding is carried out mechanically using a plough
HARVEST
The harvest begins at the end of September and ends in mid-October.
The harvest is entirely mechanical.
GRENACHE
A variety of Spanish origin, it is the main variety of the Rhône Valley. It is found in all the appellations of the Mediterranean South. The clusters are medium and compact with medium black berries with a fairly thick skin on the surface. Its juice is colorless. This variety is very sensitive to gray rot but not very sensitive to powdery mildew.
It is known to resist drought well.
Grenache gives its best results on dry and stony hillsides. The wine obtained is then very alcoholic with a generally low acidity. Wines made from Grenache age fairly quickly.
Specific aromas: black fruits, balsam, fruits in brandy, garrigue, smoke, venison, chocolate
Syrah
Traditionally planted in the northern Rhône coasts, this grape variety is experiencing very strong development throughout the southern vineyards. It is of early maturity.
The medium-sized clusters are compact with small bluish-black ovoid berries with melting flesh.
Syrah produces high quality wines, fruity, very colorful, rich in tannins, with the scent of violets. It has contributed to the reputation of the Hermitage, Cornas and Côte-Rotie appellations.
It is very complementary to Grenache.
Specific aromas: blackcurrant, violet, cedar, candied cherry, pepper, cocoa, meat, truffle
THE MOURVEDRE
It is a southern AOC grape variety (Bandol, Châteauneuf-du-Pape, Côtes de Provence, etc.).
It is sensitive to drought but resistant to gray rot.
The compact bunches are medium and conical with small black berries with a thick skin on the surface.
It loves warm, well-exposed grounds.
It is of late maturity.
It produces colorful, tannin-rich wines that are suitable for aging.
It is complementary to Grenache.
Specific aromas: black fruits, minty freshness, candied citrus fruits, powerful spices, cocoa, roast, liquorice
CINSAULT
This variety is present in most AOCs in the south of France.
The bunches are large, compact with large berries with juicy but quite firm flesh.
Bud burst is late.
It is susceptible to powdery mildew and gray rot.
MARSEILLAN
It is a black grape variety, originally from France, the result of the cross between Cabernet Sauvignon and Grenache Noir which was created in 1961, near Marseillan by researchers from INRA and ENSAM. It is present mainly in the vineyards of Languedoc, the Rhone Valley and in Spain. Its very small grapes give a low yield of juice synonymous with quality. The vinification of this variety gives a complex wine, very colorful, very fragrant, rich in supple and harmonious tannins, balanced with a lot of fat and length and a good aging potential.
Come and discover the vineyards of Château La Borie
