Languedoc-Roussilon - L'Ausseil

Question 1

2012: l’Ausseil: Côtes Catalanes Blanc, “Papillon”

Answer 1

50% Grenache Gris, 50% Macabeo. The vines are planted on 1ha of marl-sandstone, schist and gneiss soils, from three parcels and average around 80 years old. Hand-harvested between August 15-30, grapes are directly pressed where spontaneous fermentation with indigenous yeasts lasts 200 days in fiber glass, resin and oak barrels. Aged on lees for one year in oak barrels with no battonage and no filtration. Certified Organic. 13.5% Alc

Question 2

2015: l’Ausseil: VdP des Côtes Catalanes Rouge, “P’tit Piaf”

Answer 2

80% Merlot, 20% Grenache; The vines are planted on limestone-sandy alluvial terraces. The Merlot is aged around 17 years old and comes from .8ha plot, while the Greanche averages around 10 years old and comes from .4ha plot. Hand-harvested in early September with manual sorting, followed by 8-10 days of maceration in fiberglass and resin tanks with spontaneous fermentation using indigenous yeasts lasting about 15 days. Aged in barrel for 6-8 months with no filtration. 13% Alc

Question 3

2008: l’Ausseil: Côtes du Roussillon Villages Rouge, “Les Trois Pierres”

Answer 3

60% Syrah (40 years old), 20% Carignan & 20% Grenache (both 80 years old)

Planted on a hillside at about 250m above sea level on soils of gneiss and schist, the grapes for ‘Les Trois Pierres’ are hand-harvested from 1ha of old vines in September, de-stemmed, undergo 21 day maceration followed by spontaneous fermentation in fiberglass and resin tanks with indigenous yeasts that lasts 25 days. Aged in 225L oak barrel for one year. The wine is bottled in August 2010 without fining or filtering. Certified Organic. 14.5% Alc

Question 4

2014: l’Ausseil: Côtes du Roussillon Villages Rouge, “Prise de Bec”

Answer 4

40% Mourvèdre, 30% Grenache, 30% Syrah

From vines averaging 12 years old, planted on shale and gneiss slopes on 1.5ha on the hillside of Latour de France. All grape are hand-harvested: the Syrah and Grenache on August 31st and the Mourvèdre on September 20th. Grapes are de-stemmed, maceration lasts 15 days followed by spontaneous fermentation in fiberglass and resin tanks for 25 days. Aged in tank for 6-8 months with no filtration. 13% Alc