The Ten hectares we harvest to make Chateau La Dournie are composed of schist. Flaky, soft rocks have been transformed by heat and pressure into crumbly soils which wear out quickly. It’s an original terroir, supplying scents and colour, and giving the wines finesse and aromatic power.
Grape Types :
The tradition Château La Dournie red is a blend made of a dominant of Syrah supplemented with Carignan and Grenache.
The Vineyard :
Parcels are planted at an average density of 4.000 vines per hectare, Cordon pruning with trellising.
We use “culture raisonné“ principles in taking care of our vines.
The Harvest :
By hand in September.
Our yields never go higher than 40hl/ha.
Vinification and Maturing :
We vinify the two grape types separately. They are destalked, then classically vinified for about 20 days, with pumping over and light pigeage.
The blend of the vintage is done on the winter and then mature in vat for the greatest part around one year, an average of 20% will be mature in barrel from one wine.
Light fining before bottling. We take great care in the cellar to make wine as naturally as possible.