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.