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  Our production
Côtes du Rhône BIO

Côtes du Rhône Rosé BIO
Côtes du Rhône Blanc BIO
Côtes du Rhône Villages SUZE-LA-ROUSSE BIO
Côtes du Rhône Villages VISAN "Louise-Amélie" BIO
Côtes du Rhône Villages VISAN " Le Devès" BIO
Côtes du Rhône Villages VISAN "Vieilles Vignes" BIO
CAIRANNE Cuvée "Vieilles Vignes" BIO
VINSOBRES Cuvée "Vieilles Vignes" BIO
   
  Our Selection
AOC RASTEAU
AOC GIGONDAS BIO
AOC VACQUEYRAS
AOC CROZES-HERMITAGE BIO
 

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vins bio visan

 

In the guide Hachette des vins, our Domaine wines are regularly rewarded:
our Côtes du Rhône rosé in 2006, our Côtes du Rhône blanc in 2011, our Côtes du Rhône Villages VISAN "Vieilles Vignes" in 2009 and even crush on the guide 2014. our CAIRANNE in 2012.
You can read the details on page NEWS.
 

Olivier Cuilleras au travail. Cette image ne peut être agrandie
Cultural methods of Domaine La Guintrandy
Our vineyard is entirely based on " reasoned" culture so that the produced wine looks like our soil (argilo- limestone).
The ground is plowed over all the width of the row and “soussolé” once a year to “décompacter” as a whole, to support its ventilation and to make it possible the roots to draw all the elements indepth.
We only use organic manures in case of deficiencies noted by analyses (vegethumus, composted local manure). Phytosanitaries treatments (Mildew, oidium) are only containing soufre and copper and always adapted according to climatic risks, the sensitivity of the plot and type of wine.
Harvest is made manually. Twelve to sixteen grape-pickers make up our team.
   
Wine production methods
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Wine making traditional is made with “unballasting and daily reassemblies out” of cement tank of 50, 60, 100, 120 hectolitres.
Eighteen to twenty five days are necessary for soaking.
Temperatures of fermentation : from 25 to 30° C.
Wine maturation lasts 18 months on fine dregs, bottled without filtration.
Soil and subsoil are mainly made up of blue clay.
Wine yield : from 20 to 30 Hls per hectare.
Blending wines of grape variety : 90 % black grenache, 10 % syrah.
Vines ages for this vintage : 50 to 80 years.
Consumption between 5 and 10 years. Ideal temperature of service : 16° C