Domaine Gramenon was created in 1978 and basks in MONTBRISON-SUR-LEZ in Drôme provençale, at the bottom of the first pre-Alps foothills, the domain stands at a 350 m altitude in the most northern part of the southern Côtes du Rhône area.
THE TERROIR
The originality of the terroir in Gramenon comes from the limestone barrier (tidal system) formerly covered by the sea (86 million years ago).
The pushing from the Alps mountains have made sandy layers left by tides arise, together with a significant presence of limestone, a 550 m wide plateau thus formed at a little altitude, whereas clays have been left by the river system.
THE VEGETAL HERITAGE
Grenache is the most adapted grape variety to our latitudes and expresses here with elegance and freshness.
This is demonstrated by the presence of many old vines parcels (aged from 50 to 120 years).
The combined influence of the wines’ age (and deep rooting) together with the specific nature of soils confer our wines a special and unique profile.
To maintain the outstanding quality of the vegetal heritage, each wine plant planted comes from the “massal” selection of the vineyard.
OUR TECHNIQUES IN THE VINEYARD
The vineyard has been cultivated since its creation in 1978 in a natural and organic way. Nevertheless, we felt we had to adopt Biodynamics techniques.
The first climatic accidents of the 2000s impacted the old vines vitality, leading us to use biodynamic techniques and we have been awarded the DEMETER Certification in 2010.
The revitalization of soils and the strengthening of the plant defense reactions immediately showed up and were quite persuasive.
We noticed a new energy rising up from our parcels.
We consider each piece of land to be specific and has its own identity.
The increased vitality shown on the parcel actually reflects in the wines’ quality.
Choosing the date of picking is certainly of crucial and decisive importance.
The grape’s substantive quality may only express with true ripeness.
The picking is exclusively manual and we do a careful selection.
OUR TECHNIQUES IN THE CELLAR
The first idea is to fully respect clusters.
No crushing tools are used (pomace pump, spiral screw).
Grapes are put into concrete vats via a vibrating table and a conveying belt.
We add very little sufites only after the malolactic fermentation if need be.
Spring cuvées are aged in vats whereas old vines cuvées are matured in old barrets.
As purity remains the ever inaccessible and unrealistic target, we are just aiming at expressing the very best, without betraying the terroir and the grapes, while best adapting to the differences of the vintage.