About this winery
Domaine Santa Duc was founded in Gigondas 1874 and is now led by 6th generation owner and winemaker, Benjamin Gras. After Benjamin received his diploma of oenology at the University of Bourgogne he spent time at Domaine de la Romanée-Conti and Bodega Vega-Sicilia learning from some of the wine world's most famous estates. The goal at Santa Duc has always been to produce top-quality fruit from impeccably tended vineyard sites, the style of winemaking has changed with each generation....
See the DOMAINE SANTA DUC detail page for more information on this brand
Product notes
Piedmont sand created by the erosion of Miocene safres, with the presence of mica originating from volcanic rock in the heart of the Alps and a small proportion of clay at Les Aubes. A sandy matrix, mainly carried from the Piedmont, mixed with fine clay particles from the Cône de la Font des Papes at La Ponche.
Production notes
The grapes were hand-picked into crates and sorted manually in the vineyard before a second, table sorting in the cellar. A proportion were
destemmed, the quantity being determined by the nature of the vintage and the parcel, and the grapes were fed by gravity into the vats to ensure the integrity of the berries. Fermentation took place in thermo-regulated stainless-steel vats for 20 to 30 days, with two long pumping over sessions daily. Punching down was decided after tasting. Pressed
pneumatically. Malolactic fermentation in vat. The wines were clarified by settling over winter in the cellar. Barrel filling occured in the spring. Aged for 18 months in 36-hectoliter oak Stockinger foudres, and 8-hectoliter terracotta amphorae. Unfined and unfiltered at bottling.
Tasting notes
The wines from these terroirs express themselves with elegance and
finesse.
