SICLÈNE 2021 (Domaine La Terrasse d'Élise)

TERROIR

The terroir of Aniane is based on a geological & complex element where we find mainly a soil of rolled pebbles from the end of the Tertiary, the Miocene Poudingues but also the ancient alluvial terraces and alluvial fans. They form the regions of the 'Grès de Montpellier', the Larzac terraces, the Béziers terraces, the Clairette du Languedoc, Pézenas and Quatourze.

All the Languedoc soils have a very high proportion of coarse, rocky, stony or gravelly elements, as well as a great depth exploitable by the vine's root system and good natural drainage. The differences are mainly in the absence or presence of limestone, particularly active limestone, which has an impact on the choice of rootstock and can condition the qualities of the tannins.

The plots of the Terrasse d'Elise are located on two distinct terroirs:

• a soil dating from the Aquitanian period, composed of yellow marl several hundred metres thick with fine sandstone banks, and some conglomerates with rolled pebbles. The Aquitanian corresponds to a period of the Lower Miocene, between -23 and -20 My, when the Hérault basin was occupied by a lake favouring carbonate deposits and then filled in by fluvio-lacustrine outpourings with distant contributions.
  
  
• a Quaternary soil made up of alluvial deposits from the 'Haute Terrasse de l'Hérault' formed during the Rissian and Würmian interglacial era less than 1 million years ago. The deposits vary from sand to pebbles.

WINEGROWING & WINEMAKING

SICLÈNE is a wine made from vines which yields are limited, between 20 and 25hl / ha, making it possible to obtain extremely qualitative and concentrated juices

The vineyard is cared and Xavier Braujou follows the biodynamics principles to manage its plots, without any certification however, which does not allow us to classify its wines in the category of the Organic Wines.

Once harvested, the grapes are pressed and then put in vats where the indigenous yeasts carry out the alcoholic fermentation and the lactic bacteria the malolactic fermentation.
The must is then racked into vats and oak barrels for a 6-month ageing period. No filtration before bottling.

When bottling, the wines are corked with a DIAM10® cork stopper ensuring the absence of TCA contamination (or cork taste).