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The soils are very acid and the excessively low pH perhaps surprisingly produces wines with a very low acidity.
Another characteristic of Faugères wines is their subtle, elegant tannins, even from a young age.
The typical nose of Faugères wines and wines from schist soils includes 'flintiness (mineral note), scrubland (thyme, juniper tree, etc. ), small red fruits, liquorice and pepper.The specific characteristics conferred by the schisty soils of the region and the climate, combined with the exclusive selection of grape varieties, produce the following flavours in the finished product :
Fruity Rosé Wines made from :
70% Cinsault, a grape that lends subtlety and floral notes.
15% Grenache, for fullness
Syrah, in proportions of 5 to 10%, which lends fruity notes and a beautiful slightly rich colour typical of AOC Faugères rosés.
Mourvèdre, to round off the 'Rosé' blend, as it is an excellent antioxidant and very good for the health. Antioxidants are naturally present in our bodies and we need them in order to fight against free radicals, which damage DNA, cause premature ageing, affect our immune systems and are the direct or indirect cause of cellular, metabolic or even functional problems.
Grenache, which provides a significant amount of the alcohol content. It is characterised by fruity, very spicy notes.
Syrah, which provides a very well-rounded bouquet of floral notes (violet) or over-ripe small red fruit. This grape gives very delicate tannins to the wine.
Mourvèdre, famed for the superb quality of its tannins, which guarantee a wine with excellent keeping qualities. It gives a frequently animal character to the wine (leather).
It is also an excellent antioxidant, very good for the health. Antioxidants are naturally present in our bodies and we need them in order to fight against free radicals, which damage DNA, cause premature ageing, affect our immune systems and are the direct or indirect cause of cellular, metabolic or even functional problems.
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The combination of these four grape varieties results in subtle, complex noses that would not be possible with a single variety.
This is done by hand. The grapes are picked when they are mature, which can be at different times depending on the grape variety in question. The 2006 harvest was made into wine in privately-owned cellars and the process was outsourced to a fellow wine producer but remained under our total control.
Our project to build a state-of-the-art production facility is well under way and will enable us to produce the 2007 vintage ourselves.
