Our Skills
Between tradition and modernity
Certain plots of the vineyard are old vines over 40 years old that the producers mainly preserve the reds.
The harvest is vinified at the estate in accordance with tradition. The Le Clos des Sources estate is an independent cellar equipped with ultra-modern facilities.
Each wine has the typical and original characters of the region: power, finesse and elegance.
Wine-tasting cellar
Our Wines
Côtes du Rhône Blanc
Pellicular pre-fermentation in a pneumatic press with closed cage.
Fermentation takes place at a low temperature, 14°C maximum, half of which will ferment in barrels for 6 to 8 months “depending on the tasting”
They will be appreciated as an aperitif.
At the table with shellfish or to accompany grilled fish.
Ample, fresh and fine in the mouth, the fruit lingers, a note of hazelnut and nuts.
Untreated wine to be drunk chilled.
Do not leave more than 48 hours at less than 10°C under risk of tartaric deposit.
Keep between 1 and 4 years.
Côtes du Rhône Rosé
It’s a direct pressing rosé, when the harvest is received after destemming, it goes through the press at a fairly high speed.
Fermentation takes place at low temperature, 14°C maximum in a thermo-regulated stainless-steel vat.
Very thirst-quenching.
Together with the Grenache and Cinsault grapes, they are soft and supple rosés.
They are appreciated as an aperitif or with grilled meats.
On the palate, light in the mouth, fresh balance, strawberry aromas.
Untreated wine to be drunk chilled.
Do not leave more than 48 hours at less than 10°C under risk of tartaric deposit.
Keep between 1 and 2 years.
Côtes du Rhône Anaïs
Cold pre-fermentation vatting and long vatting under immersed marc.
Vinification in thermo-regulated concrete vats with a system of keys for locking the cap of the marc. Total immersion.
Ageing 1 year in concrete vats.
They are characterized by notes of red fruits and candied fruits.
Expressive nose of red fruits.
On the palate, no tannins, aromas of candied red fruits, strawberry jam.
Keep between 3 and 8 years
Lirac Rouge
Cold pre-fermentation vatting and long vatting under immersed marc.
Vinification in thermo-regulated pyramid-shaped concrete vats with a system of keys for locking the cap of marc. Total immersion.
Ageing 1 year of 40% of the cuvée in barrels and 60% in raw concrete vats.
They are characterized by notes of red and black fruits and very spicy notes.
Expressive nose of liquor ice and spices.
On the palate, fullness on the attack, fine tannins, aromatic finish.
Keep between 3 and 8 years.