Abbaye Roche Double

Rasteau

The grapes are harvested by hand with selective sorting.
Partial destemming before vatting. Fermentation takes place under controlled temperature by heat exchanger, at 20-22°C for the first few days, then up to 30-32°C at the end of maceration.
The traditional vatting procedure lasts between 30 and 35 days using the rack-and-return technique. A 12 months of aging is done for half in AMPHORUS and in oak casks.

Sablet

The grapes are picked and sorted by hand. The syrah harvest is vinified separately. The entire harvest is fully destemmed. The grapes are pre-fermented at a cold temperature for 24 hours.
Fermentation takes place at controlled temperature by heat exchanger at 26-28°C. The rack-and-return process is performed 2 or 3 times during vinification. The traditional vatting procedure lasts between 25 and 30 days. The wine is then aged in oak barrels for 4 months.