Vinification of red wines in Provence

Provence, a land of wine-growing traditions, is home to ancestral techniques that sublimate its red wines. One of these is carbonic maceration. This method, used in the vinification of red wines in Provence, produces powerful, aromatic wines that bring out the full intensity of the fruit.

What is carbonic maceration in the vinification of red wines in Provence?

First of all, it’s important to remember that carbonic maceration is not a new method. On the contrary, it has been an integral part of winemaking in Provence for generations. This technique involves leaving whole bunches to ferment, without pressing them, in vats saturated with carbon dioxide. This process creates an intracellular fermentation, releasing rich, intense aromas.

What makes this method so special is its ability to develop red wines that are both structured and powerful. Thanks to carbonic maceration, the wines have tannins that are present but fine, with concentrated aromas of black fruit, spices and sometimes floral notes. This technique reveals the full complexity of the Provencal terroir.

Why choose this technique in Provence?

Provence, with its warm, sunny climate, offers ideal conditions for carbonic maceration. This climate allows the grapes to reach perfect ripeness, guaranteeing exceptional aromatic richness. As a result, winemaking in Provence using this method produces wines that are both powerful and elegant. It’s a subtle balance between intensity and finesse that the winemakers seek to achieve.

At Domaine des Oullières, we have chosen this technique to fully express the potential of our grapes. The wines produced by carbonic maceration offer incomparable depth, with complex aromas and a strong tannic structure. This method is ideal for producing wines that can be laid down over time, while retaining their intense character. We use it, for example, on our Au Delà or our Absolu, Coteaux d’Aix en Provence red.

Traditional know-how at the service of excellence for the vinification of red wines in Provence

Although carbonic maceration is a long-established practice, it remains essential to the vinification of red wines in Provence. It creates expressive wines that reflect the generosity of the terroir and the passion of the winemakers. This know-how, handed down from generation to generation, continues to produce wines of great depth, prized by wine lovers looking for complexity and intensity.

In conclusion, carbonic maceration is an essential method for those wishing to discover the richness of Provence’s red wines. At Domaine des Oullières, this technique enables us to create powerful wines that reveal all the soul of our region.