L'HERMAS WHITE
VARIETALS: Vermentino 70 %, Roussane 20 %,
Chenin 10 %
TERROIR: The White vines were planted on clay and sandstone. The deep soil allows us to avoid any kind of hydric stress and to have an early harvest. The fruit and the freshness of the grapes are therefore preserved.
VITICULTURE: To gain a maximum expression of the terroir, the vine was pruned in a low trained gobelet. A priority is given to manual labour with budding at the heart. The work is regular. The treatments are done with a base of sulphur and copper. The yields are 25hl/ha. The grapes are hand picked in crates.
WINEMAKING AND AGEING: The blend is done during the picking in order to benefit from the different ripeness of the varietals. Direct press with a light racking. Natural fermentation, without any added yeasts or enzymes. The wine is barrel fermented in barrels of 700 litres, aged on lees over 12 months. The barrels are selected with heaters ranging from mild to moderate without toasting. The wines are rarely moved and not filtered in order to avoid too much manipulation and to keep a lively wine.
TASTING: L'Hermas White opens with a very pretty nose with citrus notes and exotic fruits. The palate has great freshness, it is a fat wine giving an impression of a salty finish. Its nice minerality, very present, develops with age. Finesse characterizes this wine.
L'HERMAS RED
VARIETALS: Syrah 55%, Mourvèdre 40 %,
Grenache 5 %
TERROIR: In the heart of the garrigue, in a protected area, the parcel of red was cleared in 2003. The vineyard was planted on a small limestone plateau, situated at 250 meters altitude on a slight slope towards the North West. The fresh micro climate of the mid-altitude and the characteristic draining of the karst limestone-clay plateau, gives the terroir its minerality.
VITICULTURE: To gain a maximum expression of the terroir, the vine was pruned in a low trained gobelet. A priority is given to manual labour with budding at the heart. The work is regular. The treatments are done with a base of sulphur and copper. The yields are 20hl/ha. The grapes are hand picked in crates.
WINEMAKING AND AGEING: Natural fermentation, without yeast or enzymes…The extraction is exclusively done by one or two punch downs. The wines are rarely moved and not filtered in order to avoid too much manipulation and to keep a lively wine. The wine is put into barrel early and aged mainly in barrels of 700 litres (of 1 or 2 vintages) for 24 months. The pieces are selected with heaters ranging from mild to moderate without toasting.
TASTING: The nose has aromas of red fruits and notes of garrigue. The wine has a round feel in the mouth. The soft tannins express themselves on a limestone base. One keeps the mature vegetal notes in length. Over the years, it evolves on more reduced and empyreumatic aromas. A straight wine, airy with freshness and good length. Elegance characterizes this wine.