Vineyards
At Sarda-Malet estate, the terroir and its customs have always been respected thanks to a sustainable work on the soil and in the vines.
Soils are regularly plowed, the superficial roots removed without herbicides and thus ensuring a deep rooting. Conducting a sustainable agriculture since the first generation, our soils have never received a drop of chemical product. Today we are in the process of being certified organic.
Our vines develop a very important leaf superficy for the region. This provides an excellent concentration of aromas and a nice freshness. We do very little leaf thinning and sometimes green harvest. Thanks to this, we tend to increase the self-regulation of our vines! This way, we ensure a crop of healthy grapes, well-aired and fully ripened in the sun.
Average yields do not exceed 35hl/hectare and even decrease to 20Hl for the Syrah and the Mourvèdre getting into Terroir Mailloles and 15Hl for white Roussanne and Marsanne.
The cellar
White grapes are picked in the morning only and benefit from a skin maceration. After a static settling, they are drained to vats or barrels in the case of Terroir Mailloles.
As for the red grapes, they are picked and de-stemmed before starting a maceration in vat for a period of 30 to 40 days. Fermentation takes place naturally with indigenous yeasts. The press juice is separately vinified in barrels and reincorporated or not in the spring following the harvest.
Wine is then drained into barrels with their fine lees. We never proceed with any racking during the ageing.
The bottling is done without fining and without filtration. Our ambition is to always craft wines with character, a beautiful finesse and a very good aging potential for the best vintages. We constantly question our farming practices and winemaking in this state of mind.
