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Commanderie de Preïssan
Sophie Gély-Cavalier
11590 Ouveillan - France
Phone : 00 33 4 68 46 81 03
info@commanderiedepreissan.com

 

 



la Commanderie de Preïssan's
red wines

• Thorough peeling
• Extraction using careful fortification: the must is sprayed out in a fine
mist in perfect proportion over the entire surface of the crust of grape skins.
• Daily reasoned extraction, through tasting, which allows us to
determine:
   - the number of fortifications during the day (1 or 2)
   - the volume of must fortified (ranging from 100% - which rarely
     occurs - to a slight wetting of the crust - most often occuring at the
     end of fermentation - or 10% to 20% of the volume of the vat -which      occurs most of the time -).
   - the date of phase separation
   - whether or not to blend the lighter pressed juice
• Bottling as much as possible at the winery without clarifying or
filtering.

Grape variety: Grenache 100%
Maturity: 13° to 15°C
Soil: calcareous clay in underground conglomerates
Special wine making techniques: the vat is emptied of 50% of its juice in the 8 hours following filling.
Maturation: in vats

Grape Variety: Grenache 80%, Syrah 20%
Maturity: 13° to 15°C
Soil: calcareous clay in underground conglomerates
Special wine making techniques: the grenache is poured into a vat
and then emptied of 50% of its juice. Once this operation is finished
the syrah is poured on top. Both grape varieties are vinifed together
in a blend.
Maturation: in vats

Grape Variety: Grenache 80%, Syrah 20%
Maturity: 13° to 15°C
Soil: calcareous clay in underground conglomerates
Maturation: this is the only thing that differentiates it from Le Bailli.
Part of the wine that is in fact poured out from Le Bailli is stored in
barrels at the end of fermentation to undergo malolactic fermentation
and mature until it is bottled.

Grape variety: Grenache 100%, from a single plot of land (Petit Charles)
Maturity: 15°C
Soil: calcareous clay in underground conglomerates exposed to the rising sun, the sea breeze and in the lee of the northern wind
Special wine making techniques : the vat is emptied of 50% of its
juice in the 8 hours following filling. Its rich tannins appear right
away, as well as its color which is an unusual density for a grenache.
Maturation: in vats.

Type of vine: Grenache 60%, Mourvèdre 40%
Maturity: 12,5° with 14°
Soil: argilo-limestone in soubergues
Total eraflage
Vignification: rosy of bleeding fed to the wire of the arrivals. Fermentation starts with only the grenache then one réalimente later with the mouvèdre.
This alongée fermantation allows a development of fat and flavours
fruity.