PUIG ORIOL 2019 (Domaine la Tour Vieille)

DESCRIPTION

PUIG ORIOL is a blend of three red grape varieties with a majority of Syrah from a plots selection located in the Puig Oriol locality; the yield from these vines does not exceed 35 hl/ha.

TERROIR

The soils that make up the Domaine La Tour Vieille vineyard are among the oldest terroirs in Europe, since their formation dates back to the primary era, and more precisely a period ranging from the Ediacaran (-635 to -540 My) to the Cambrian (-540 to -488 My).
The rocks of the Collioure and Banuyls vineyards are of the metasedimentary type, i.e. a sedimentary rock formed by sediments deposition and solidification, then subjected to an increase in temperature and pressure during tectonic movements which will create modifications in its mineral composition as well as its structure.
The terroir on which the PUIG ORIOL vines are planted dates from the Ediacaran period and is made up of schists called schistes de Canaveilles, which are more or less metamorphic, as well as feldspathic sandstones and black schists.
This schistose bedrock, which is exposed on the surface, forces the vines to take deep roots in order to find their water resources, which are essential in summer.

WINEGROWING & WINEMAKING

The Côte Vermeille vineyard is organised on terraces and requires exclusively manual and sustainable winegrowing works as it limits the interventions in the vineyard.
The low rainfall, the sunshine and the tramontana wind are the major assets of the region which allow the estate to obtain grapes of an excellent sanitary quality without having to use synthetic phytosanitary products.
The vines are therefore cared for and treated in accordance with the Organic Agriculture specifications, even if the estate is not officially certified by Ecocert.

The grapes are harvested by hand between end of August and mid-September, first the Grenache and the Syrah, then the Carignan.
Once the grapes arrive at the winery, they are sorted, de-stemmed and placed in stainless steel vats where they macerate for 5 weeks.
Pumping over and punching down operations allow the aromas and tannins to be extracted from the grapes while the alcoholic and malolactic fermentations take place.

At the end of the maceration phase, the musts are pressed and the juice is aged for 15 months in concrete and stainless steel vats. It is then racked, lightly filtered and bottled.