Ribes du Vallat rouge

Appellation: AOC Ventoux, organic wine 

Alcohol level: 15°.

Grape varieties: Blend of Grenache 70% and Syrah 30%.

Age of the vines: 10 to 50 years

Terroir : Clay and limestone, south facing, slope 10 to 20%.

Harvesting: manual, at full maturity

Vinification :

• long maceration with numerous air discharges
• maturing on lees in thermos-regulated vats for 7 months

Operating temperature: 18°C

Ribes du Vallat Blanc

 Appellation: AOP Ventoux, organic wine 

Alcohol level: 14°.

Grape varieties: blend of Clairette 80% and Viognier 20%.

Age of vines: 30 to 40 years

Terroir : Clay and limestone, south facing, gentle slope

Harvesting: manual, at full maturity

Vinification : 

• cooling of the harvest (10°) 
• direct pressing

fermentation and maturing on lees: 50% in thermostatically controlled vats and 50% in half muid tanks for 6 months

Operating temperature: 10°C

Ribes du Vallat Rosé

 Appellation: AOP Ventoux, organic wine 

Alcohol level: 14°.

Grape varieties: Grenache blend 50% and Cinsault 50%.

Age of vines: 10 to 40 years

Terroir: clayey-limestone, south facing, slope 10 to 20%.

Harvesting: manual, at full maturity,

Vinification :

• cooling of the harvest (14°)
• direct pressing

Operating temperature: 9°C

Terre du Petit Homme

 Appellation: AOC Ventoux, organic wine 

Alcohol level: 15.5°.

Grape varieties: Blend of Grenache 50%, Syrah 40% and Mourvèdre 10%.

Age of the vines: from 30 to 50 years

Terroir: clayey-limestone, south facing, 20% slope, on the heights of the property

Harvesting: manual, at full maturity,

Vinification :

• long maceration with numerous air discharges
• maturing on lees in temperature-controlled vats (Grenache)
• matured in new barrels (Syrah and Mourvèdre) for 15 months

Operating temperature: 18° C

Cru de Beaumes de Venise

 Appellation: AOC Beaumes de Venise 

Alcohol level: 15°.

Grape varieties: Grenache blend 80% and Syrah 20%.

Age of vines: From 10 to 50 years

Terroir : Sandy

Harvesting: Manual, at full maturity,

Vinification :

• long maceration with numerous air discharges
• maturing on lees in thermos-regulated vats 

Operating temperature: 18° C

Vacqueyras

Appellation: Vacqueyras                                         

Alcohol level: 15°.

Grape varieties: Grenache blend 80% and Syrah 20%.                                                             

Age of vines: From 10 to 50 years

Terroir : Clay and limestone

Harvesting: Manual, at full maturity,

Vinification :

• numerous air discharges 
• Long maceration
• maturing on lees in thermos-regulated vats 
• Spent 12 months in oak barrels

Operating temperature: 18° C

Perséides

 Appellation: Vin de France, organic wine 

Alcohol level: 15°.

Grape varieties: 100% Grenache

Age of vines: From 50 to 70 years old

Terroir : Clay and limestone

Harvesting: Manual, at full maturity,

Vinification :

• long maceration with numerous air discharges
• maturing on lees in thermos-regulated vats 

Operating temperature: 18° C

Moment blanc

 Appellation: IGP Vaucluse

Alcohol level: 13.5°.

Grape varieties: 100% Muscat petits grains

Average age of the vines: 10 to 40 years

Terroir: clayey-limestone, south facing, gentle slope

Harvesting: manual, at full maturity

Vinification :

• direct pressing
• cold pre-fermentation maceration for 3 days

Operating temperature: 9°C

Muscat de Beaumes de Venise

 Appellation: AOC Muscat de Beaumes de Venise

Alcohol level: 15°.

Grape varieties: 100% Muscat petits grains 

Terroir: sandy, on safres, in the commune of Beaumes de Venise

Harvesting: manual, at full maturity

Vinification :

• cooling of the harvest (10°),
• direct pressing,
• maturing on lees in temperature-controlled vats

Operating temperature: 12°C

Gaïa de Juvenal

 Appellation: Quality sparkling wine, organic wine 

Alcohol level: 12°.

Grape varieties: 100% Grenache

Terroir : Clay and limestone

Harvesting: Manual, at full maturity

Winemaking: Traditional method 

Operating temperature: 7°C

Huile d'olive BIO AOC de Provence

 This organic olive oil, unctuous, releases the spicy aromas of a green fruity taste. It is particularly suitable for summer seasonings, but also plays a full part in the final touches of more complex dishes (a lichette and three drops of lemon on a fish just grilled, and a ratatouille at very low heat with Château Juvenal olive oil).

It comes from olives from Aglandau, harvested by hand at the beginning of the season (mid-November) and crushed at the Caromb mill. Château Juvenal's olive trees have been used in organic farming since 2009. Some of them are several hundred years old, and are arranged in terraces that have now been restored. The very low yields favour the concentration of aromas.

Our olive oil is AOC de Provence ORGANIC. It is not filtered, but slowly decanted in stainless steel tanks with a conical bottom and floating cap. A deposit can still be made in the bottle at the beginning of the season: it is the residual pulp of the olive that will not have had time to settle in the vat. This deposit does not alter the taste of the oil.