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Terroir and vineyards

Terroir refers to all the natural and human factors influencing the winegrowing and winemaking in a particular region – soil, climate, topography, exposure, grape varieties, rootstocks and growing practices. And vineyards refer to all the vines planted in a particular region. At our Domaine, we take pride in producing wines that faithfully express the unique character of our region’s terroir.
At Domaine de Grangeneuve, we cultivate 85% of our vineyard plots using sustainable methods (High Environmental Value certification), while the remaining 15% at Domaine de la Grangeverte are organically grown. On both Domaines, we regularly work the soil and regenerate our plots by sowing green manure in the spring, which restores organic matter to the subsoil. We follow the natural rhythm of the seasons.
The wine is born of the land – each plot has its own personality.

The terroir

The Romans had already recognised the potential of our terroir! Evidence of this can be seen in the remains of a large Roman winemaking villa on our Domaine – the Villa du Fayn – dating back to the 1st century AD. The Grangeneuve terroir is exceptionally well suited to the vine. The Domaine sits on a clay-limestone plateau at an altitude of 140 metres, technically known as the “Glacis de Grangeneuve”. Formed by the slow erosion of limestone rocks from the Moulon massif and enriched by alluvial sediments and pebbles from nearby Rhône tributaries, this soil may not be particularly fertile, but it is fabulous for the vine.

The vineyards

The first vines at Domaine de Grangeneuve were planted in 1964. Today, the oldest vines on our 85-hectare Domaine date back to 1974. We replant about 4% of the vineyards each year and the average age of the vines is 35 years. Our old vines yield less than 30 hl/ha, while the more recent plantings of the last 20 years yield around 40 hl/ha.
The grape varieties currently planted at Domaine de Grangeneuve are as follows:
Reds: 45% Syrah, 45% Grenache Noir, 9% Cinsault and 1% Marselan.
Whites: 60% Viognier and 40% Marsanne, Roussanne and Grenache Blanc.
The grape varieties of the northern Rhône Valley – Syrah, Viognier, Marsanne and Roussanne – are well represented on the Domaine and thrive on our terroir located at the northern edge of the southern Rhône Valley, preserving their freshness and elegance. This is what makes Grangeneuve unique: we have a transitional terroir between the north and south of the Rhône Valley, resulting in wines that are elegant, refined, harmonious, lithe and expressive.

To adapt to climate change, we have installed drip irrigation on our recently planted plots to ensure a more consistent and even ripening of the grapes.

Domaine de la Grangeverte’s 15 hectares will soon be expanded with new plantings of Syrah and Grenache in addition to the white varieties recently planted for organic production. These new organic plots will not be irrigated to encourage the development of deeper, more resilient root systems that are better able to withstand drought conditions.

Montage vinification elevage

Vinification and ageing

Since day one, Domaine de Grangeneuve has focused on quality, an approach made possible by the inherent qualities of the Grangeneuve Glacis terroir.
In 2015, a new winemaking facility was added to the Domaine BOUR production set-up. Designed by Henri BOUR himself, the new facility allows us to carry out high-quality, high-precision vinification work: optimal temperature control for the rosé and white fermentations, preservation of the organoleptic qualities of the harvested grapes through cooling systems, closed-loop juice handling to prevent oxidation, gentle pressing, and carefully controlled filtration…
Premium materials, wood and stainless steel, were chosen for the new facility, which includes a cellar dedicated to the ageing of the white wines on its ground floor.
Our use of new barrels varies from year to year, depending on the vintage’s tannic structure and the wines’ concentration. In our approach to winemaking, ageing is a means of refinement – a process that enhances and elevates the wine.
Terre d’Épices is the perfect illustration of what we are trying to achieve with the ageing process. It showcases the selection of barrels from four coopers, in two sizes, with five toast profiles and cooling methods (each making its own organoleptic contribution). Our barrels have a six-year life span and are reused across multiple wines over that time. Many begin their life with the vinification and ageing of our V wine (100% Viognier).
Our 350 barrels and 4 foudres are divided between our white and red wine ageing cellars.

Every aspect of our work is carefully thought through because we hold ourselves to the highest standards.

The vinification and blending artists

Laura

Laura
cellar master

Lucky

lucky
cellar employee

Portrait nathalie basse def

nathalie
orchestra conductor

Henri plan de travail 1

henri
orchestra conductor

Packaging

Le conditionnement est une étape tout aussi importante. Des règles sanitaires, une bonne qualité de bouchons et un stockage tempéré sont les clés d’une dégustation optimale.
Avant l’embouteillage des vins, les cuves sont analysées, les vins filtrés et ensuite le conditionnement peut démarrer. Nos vins sont conditionnés au Domaine en bouteille ou en bag in box  avec des contrôles à chaque étape ; enfoncement du bouchon, l’espace de tête présent dans la bouteille, la bonne place de l’étiquette et des capsules … Puis vient le moment de la mise en cartons, la palettisation, et enfin la dernière étape avant que nos bouteilles n’arrivent dans vos caves : la livraison.

Traceability begins at the time of the harvest. Every movement of the wine – in the cellar and throughout the packaging process – is carefully recorded, culminating in a lot number printed on the label and outer packaging.

These specialised tasks are in the capable hands of Christelle, Lucky and Julian.

Christelle

Christelle
bottling and packaging

Julian

Julian
packaging and deliveries

Lucky

lucky
bottling and packaging