The Domain

The terroir

In the heart of Provence, on the border of the Drôme and the Vaucluse, the sun-drenched estate enjoys a unique microclimate. At the foot of the majestic Mont Ventoux, it benefits from a remarkable coolness and hygrometric stability. From this land, which is conducive to great wines due to its limestone soil, Amélie and Christian shape their wines as a family, to the rhythm of nature. This combination gives birth to subtle and mineral organic wines that express the full character of the terroir, in the Vinsobres, Côte du Rhône and Côte du Rhône Villages Puyméras appellations.

Our story

Since 1800, the Sauvayre family has been living on the land, which they farmed in mixed farming (apricot, asparagus, cherry, melon, etc.), then in vineyards. Successive generations have shaped the estate. 1978 was a pivotal year during which Christian took over the management of the estate and worked with the cooperative until 1987, when he decided to become a private winemaker. In 1984, he invested in a cellar dating from 1939 and 10 hectares of vines. Over time, he bought other plots of land in the surrounding area. Nowadays, the estate covers more than 45 hectares. Amélie, his daughter, who has joined the family business, now accompanies her father in the making of their wines. This father-daughter duo, in search of the perfect balance in each of their wines, pays tribute to their fabulous terroir. In 2019, Amélie becomes the manager of the estate, honouring the family legacy.

Today, the estate covers more than 45 hectares. Amélie, his daughter, who has joined the family business, now accompanies her father in the making of their wines. This father-daughter duo, in search of the perfect balance in each of their wines, pays tribute to their fabulous terroir. In 2019, Amélie becomes the manager of the estate, honouring the family legacy.

Family spirit

It is also the fruit of the unique and indefectible bond between a father and his daughter, this sharing of values, listening and privileged communication, which allows them to perpetuate traditions while combining modernity and environmental respect. All of Christian's know-how passed on with passion to his daughter, but also simplicity and humility in the face of nature are the key ingredients in the conception of the wines of the Puy du Maupas estate.

I started out as a sheep farmer, but ended up making wine, in the serenity of my green paradise and with respect for nature.

Christian

Working as a family is like working in the vineyard. Sometimes it's hard, but once you've finished maturing the wine, once you've bottled it, it all makes sense. The terroir, the family, the wine... life.

Amélie

Vineyard management

The vineyard, with sandy soil, gives life to fruity red wines, accessible and greedy Côtes du Rhône. The clay-limestone soil also allows us to produce red wines with character, power and great elegance, which are revealed in the Côtes du Rhône Villages, and gives the white wines a real freshness and distinction. The rolled pebbles and red sandstone produce spicy, robust wines that can be kept for a long time, magnifying the Vinsobres. The property is composed of traditional Côtes du Rhône grape varieties; Grenache (white and black), Syrah, Carignan, Mourvèdre, Cinsault, Clairette, Ugni-blanc, Bourboulenc, Marsanne, Viognier and Muscat petit grain.

Christian and Amélie pay particular attention to working as naturally as possible, without chemical fertilisers and using only products authorised for organic farming. Weeding is done mechanically with an interceps or a special mower to banish all use of weedkillers.

In order to optimise the quality of each grape, depending on the vintage, green harvesting (removal of part of the bunches to favour the concentration of aromas and sugar in the remaining bunches) for a better maturity of the grapes and to limit rot. Quality will always take priority over quantity. In the same way, the thinning out of the leaves of all the vines on the side of the rising sun, at the level of the bunches, makes it possible to preserve a good sanitary state of the vineyard (the first rays of the sun dry the grapes from the morning dew).

Before and during the harvest, Amélie and Christian taste the grapes in the unharvested plots, i.e. the pulp, the skin, the seeds and check the maturity of the stalk. Reaching the optimal maturity of the plot allows us to make a wine from ripe grapes.

Once the harvest is over, the vines will be fed with a green manure composed of cereals and legumes (mainly wheat, barley and vetch). These will germinate and a green carpet will grow between each row of vines. This process feeds the vines and avoids soil compaction (rainfall penetrates better); there is competition between the cereals and the vines, so the latter develop less vegetation. We observe a development of the microbial fauna and a larger bird population in the plots of land covered with this green manure. This work is carried out with respect for the terroir, the vineyard and the surrounding nature, because 80% of a good wine is made in the vineyard.

The estate has been in organic farming since the 2012 harvest.

Vinification

While enhancing the know-how inherited from a line of winegrowers, the Sauvayre family has equipped itself with all the modern technology (temperature control, thermo-regulated vats, etc.). This large vat house allows for longer macerations, allowing the aromas to express themselves and be fully released.

In order to improve his wines, Christian built a barrel cellar to optimise the maturing and ageing process in 2004. This cellar is dug into the safre, a sandy and non-stony rock from the middle Miocene, dating from about 14 million years ago. It allows us to maintain an ideal, constant temperature with a perfect hygrometry rate.

The vatting period is at least 20 days for the Côtes du Rhône under temperature control. For the Côtes du Rhône Villages and Vinsobres, the vatting period is 30 to 40 days. Fermentation takes place at a controlled temperature of around 28-30°C, which is ideal for extracting the maximum amount of aroma, colour and tannin.

During the visit of the cellar, every Thursday at the end of the afternoon, you will have the privilege to discover this place of breeding. (on reservation)