The Domaine Saint Vincent elaborates its VINSOBRES with a blend close to (50%) of Grenache and (50%) of Syrah. Only old vines (50 years minimum). They are cut in cordon of Royat. In order for our Vinsobres to express its full potential, we rely on the quality and concentration of flavors. That’s why we do not exceed 15HL/ha.

Harvested by hand, the Cuvee Saint Pierre comes from old vines on the hillsides. The fermentation is made in whole grapes, put in barrels. Then, after pressing, the wine is transferred in barrels to make its malolactic fermentation, then follows a long ageing process during 12 months.