Discover our wines Capitelles des Fermes
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Capitelles des Fermes
100% Chardonnay
After harvest the grapes are pressed and then the juice is then left to settle and clari ed at low temperatures before fermentation takes place at a temperature of no more than 18 ̊C. Finally, the wine is aged on the lees and under- goes malolactic fermentation in steel, until February/March.
This wine is a brilliant yellow, with ashes of green. It has a fruity and owery nose, and is a well-balanced and structured wine on the palate, with a solid expres- sion of the soil in which it has grown, and a citrus nish.
Technical sheet
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Capitelles des Fermes
100% Pinot Noir
The grapes are sorted and placed in a broad stainless steel vat where they burst under their own weight and the pressure of gravity’s pull. The juice is then left in contact with the skins for 2-3 days while cold maceration takes place in a controlled environment no warmer than 12 ̊C. The wine is then left to ferment for approximately a fortnight in a controlled temperature (25 ̊C), after which the vat is drained and the free run wine is separated from the skins and gross lees and half the wine is transferred to oak bar- rels, and the other half to stainless steel vats, where it is left on the lees to undergo malolactic fermentation and oak-aging until the next February/March the following year. This wine is ruby, with hints of purple, and has a well-rounded body, with an expressive nose of cher- ries and spices, the wine is silky, fresh, and has a lo- vely balance between its fruit avours and its oak hints.
Technical sheet
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Capitelles des Fermes Les Mûriers
35% Chardonnay, 35% Sauvignon, 30% Vermentino
Each varietal is vini ed separately. The grapes are pressed and then their juice is left to settle and clari ed at low temperatures in a steel vat. Then fermentation is allowed to take place at a tempera- ture of no more than 18 ̊C. Finally, the wine is aged on the lees and undergoes malolactic fermentation in steel until February/March.
This wine is a pale lemon, with green highlights. It has a complex nose with hints of citrus. On the palate the wine is fruity and the nish is light, of fresh fruit.
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Capitelles des Fermes Rosé - Les Mûriers
50% Syrah, 35% Cinsault, 15% Merlot
The grapes are pressed and then their juice is left to settle and clari ed at low temperatures in a steel vat. Then fermentation is allowed to take place at a temperature of no more than 18 ̊C. Finally, the wine is aged on the lees and under- goes malolactic fermentation in steel until February/March.
This wine is a pale rose colour. It has a complex nose red fruits, such as strawberry and blackcurrant. On the palate it is full of fruit, well-rounded, and the nish has no harshness.
Technical sheet
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Capitelles des Fermes Rouge - Les Mûriers
70% Merlot, 20% Syrah, 6% Cabernet Sauvignon, 4% Cabernet Franc
The grapes are sorted and placed in a broad stainless steel vat where they burst under their own weight and the pressure of gravity’s pull. The juice is then left in contact with the skins for 2-3 days while cold maceration takes place in a controlled environment (12 ̊C), and the caps are carefully punched down twice every day to ensure maximum extraction between the grape juice and the pulp and skins to ensure the colour and aromas of the nal product. The wine is then left to ferment for approximately a fortnight in a controlled temperature (25 ̊C), after which the vat is drained and the free run wine is separated from the skins and gross lees and the wine is transferred to a steel vat where it ages until the March following the harvest.
This ruby-red wine is ruby has an expressive nose of red fruits, and a well-rounded body, with an ample strawberries and blackcurrents.
Technical sheet
Phone : + 33(0)3 85 35 86 51
Email : info@capitellesdesfermes.com