Domaine de La Solitude Rouge
« What applies to Chevalier also applies to Domaine de La Solitude… Thanks to the warm gravel soils of the Domaine, which are very favorable for the ripening of Cabernet, we are steering the definition of the wines towards a deeper, more complex structure, in line with the identity of the greatest crus of the region ».
Manual and meticulous harvesting
The 30 hectares of red vines are manually harvested at perfect ripeness by a large team, so as to act promptly according to weather conditions, without ‘chasing the harvest’. This optimal choice is extended by a careful first sorting in the vineyard and transportation of the harvest in crates.
A grape reception worthy of the finest wines
At reception, a first selection is carried out on a vibrating and draining table. The second selection is made on whole clusters before a gentle destemming. Finally, a third optical selection on individual grapes chooses ‘a true caviar,’ very pure and ready for vinification. Gravity-fed tanking prevents oxidation of the harvest and preserves the integrity of the skins.
The choice of concrete vats
Initiated in 2009 and significantly reinforced since, confirms the recognized qualities of this material in terms of both thermal insulation and gas exchange, as well as the natural character of its components. The variable size of the vats, which are relatively small, meets the requirements of parcel-by-parcel harvesting.
A winemaking choice that respects the terroir’s character
The enhancement of the harvest requires an adapted, thoughtful, and precise winemaking process. This is carried out with respect for the complexity of the fruit, in balance and refinement, without excessive extraction and temperature, and the sensitivity of the grape varieties is considered in the punch-down and manual punching processes.
A sufficiently long maceration, again without excessive temperature, highlights the finesse of the tannins, the freshness of the fruit, and the expression of the terroir’s complexity.
A barrel aging process for subtle refinement and blending.
During the long months of aging in French oak barrels, the wine gradually refines itself. It releases its aromas, its structure harmonizes. At the same time, its tannins soften, and its fruity flavors become more complex. Ultimately, the blending of the different grape varieties will highlight all of these qualities by sublimating them and blending them into an optimal balance. After gentle filtration, the wine can then be bottled.