Bandol La Font des Pères Vintage

Bandol rouge

At the top of the estate, Mourvèdre, the large area for growing red wine, reveals its particularity, and being exposed North allows it to have an exceptional freshness and elegance.

Bandol rosé

Mourvèdre, Grenache and Cinsault are combined to give a rosé full of subtility, which can be drunk young or with a little ageing.

Bandol blanc

The Clairette’s quality is magnified by the exceptionnal soil, with a northern exposure which gives it its freshness.

La Reppe rouge

The powerful fruity taste is outstanding. Le Carignan is truly exceptional when it ages and the yield is low.

La Reppe Blanc

A surprising rich aroma combined with a lively character is another version of La Clairette.

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harvest manually

Methods of wine-making process looking for new blends

Each method is studied and adapted to each grape variety.
The harvesting of the grapes is done manually, using boxes of 30kg, even if the specification La Reppe doesn’t require this little.

It makes it easier to select the best grapes and reach a production of excellence. Sometimes we even harvest twice in a week.

The methods at the vineyards as in the cellar, under the control of Hugo and Albin, are absolutely the same, whichever the appellation is. The only exception being La Reppe rouge which is kept in casks for only a few weeks.

Red wine process

Red grapes are picked on the oldest grapevines of the estate, and are filtered in a long maceration and distillation. An 18 month maturation is done in casks, demi-muids or barrels mixed with a minimum of two different wines, in order to reduce the impact of a specific wine.

Let’s not forget that when the warehouse enlarged, the exceptional 2017 vintage was produced for the first time in wood barrels and the results were more than encouraging !

Rosé process

As for rosé, grapes are immediately put into refrigerated rooms, overnight, to preserve a maximum aroma and a very pale colour. Then the grapes are selected by hand, destemmed and pressed.

The pressing being very soft gives a high quality juice. 10% of the wines are kept in barrels, so they develop a remarkable nose and remain tasty for years.

White wine process

White wine benefits from cold soaking for 1 to 3 days in order to maximise its full potential aroma.

Rosé wine also has exceptional aromas thanks to the barrels in which it stays for some time, a process which gives it a potential for lasting longer.

It is kept in contact with the sediment to develop its rounded aspect.

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