Anne Gros and Jean Paul Tollot, who are Burgundy-based winegrowers over two decades, have impressed by the unique terroirs of Minervois, have brought their expertise to showcase the regional expressions.
A significant feature of this region is dominated by limestone soils which can result in rather stony surface. Regardless of the surface which is hard or soft, such pale, stony soils are effective on reflecting sun radiation and reheating vines for extra ripeness. Moreover, this particular region is elevated, ranged from 200-400 metres above sea level and influenced by Mediterranean Sea and cooling north winds, which may lead to an extended growing season with aromatic scents, fresh acidity and structured tannins. These wines are able to improve in bottles for couple years.
Anne Gros & Jean-Paul Tollot believed, “The goal of the game is to obtain ripe and healthy grapes. I then strive to bring everything together while respecting the integrity of our grapes.”
As for oenological practices, they acknowledge that keep a respect for traditions, pursue innovations and respect the biodiversity of the terroir which perhaps enable to produce subtle, harmonious, elegant wines.
Fermentation, which takes places in both sanitary cement tanks for the reds and stainless-steel tanks for the whites respectively, lasts for 12-15 days under temperature control. Once the fermentation has been carried out, the free-run juice and press juice are then blended and settling at least 2 days for removing gross lees.
As for maturation, it depends on the range of wine. For the supreme range of grand crus, a majority of them are matured in new oak, at 80%; half of village wines are ageing in new oak; partial regional wines are rested in new oak at 30%. The length of barrel maturation for each range is roughly 16 months. The maturation both softens the wines’ structure and develops more complex expressions of wines by natural angel’s share.
As for wine sales of their portfolio, 60% of the wine is exported; 20% of total wine is exclusively reserved for local cellars and restaurants; direct to consumer typically individual connoisseurs, accounts for the rest of 20%. They also welcome individuals like potential customers, professionals or journalists to visit their winery by appointment.