Technical file of the Domaine du Loou

TERROIR :

MATURING :

With a  south-south eastern exposition, the soils are composed of clay and limestone, and are gravely in some areas.
300 meters high, the vineyard produces reds with a strong character and fine rosés and whites.

The reds age in tronconical oak-casks for a period of 6 to  12 months.

VINEYARD :

TASTING :

The vines are between 10 and 30 years old. The old vines produce structured reds and ample and fruity rosés. Younger vines are  used for lighter reds.

The reds are structured, with red fruit flavours ; tannins are quite present when the wine is young, and polished after 6 to 7 years.
The rosés have a very fine fruity flavour, with a fruit drop aroma and a long palate. The whites are fine, pleasant, with exotic fruit aromas.

VINE TREATMENT AND HARVEST :

DRINKING :

The average yield per hectare is around 45 hectoliters. The vineyard produces 200 000 bottles, 45% reds, 45 % rosés, and 10% whites.

The reds can mature  7 to 8 years and must be tasted at a temperature of 17 to 18°- Rosés and whites must be drunk when young ( 2 to 3 years) at a maximum temperature of 10-12°.

PRODUCTION :

ACCOMPANYING DISHES :  

Le rendement moyen à l'hectare est de 45 Hl. Le Domaine produit 200 000 bouteilles , soit 45% en rouge, 45% en rosé et 10% en blanc.

The reds must be drunk with finely cooked meat or  game meat ; the rosés can be matched with exotic or provençal  dishes , often strongly flavoured, and the whites are perfect with sea food, fish and even goat cheese.

WINEMAKING PROCESS :

CONDITIONING :

Traditional methods of winemaking, with long maturation in vats for the reds. The rosés are made from short macerations and bleeds. Rosés and whites are made at a low temperature.

75 cl bottles for all colours of wine. 6 or 12 bottle cases.
Magnums in wooden cases for the reds.