On these provençal lands close to the town of Draguignan in the Var, the Domaine du Dragon cultivates tradition and modernity to give its red, rosé and white wines the scent of ‘terroir’.
Made from grapes separated from their stalks, the juice is separated rapidly to preserve its clarity and the aromas and freshness of the fruits. Alcoholic fermentation takes place in thermo-regulated inox vats at 18°C. After the alcoholic fermentation, the wines are racked and malolactic fermentation is neutralised at 5°C for one month.
The wine is held for 4 to 5 months in these vats, racked and filtered. The wine isn’t over-degassed before bottling in order to keep it’s freshness. The Cuvée Prestige is different from the Grand Cuvée, having a freshness due to a light acidity and citrus flavours. The main varieties are Cinsault, Syrah, Mourvedre and Grenache.
The reds have a well maintened robe and go well with food. Structured, noble and generous, the tannins are present but well balanced. They can be kept for up to 10 years, and go well with meat, game and cheese.
The vendange is fully sorted and removed from the stalks, then put into maceration vats for 15 to 28 days. To ensure the best extraction of colours, taste and tannins, the temperature in the vats is thermo-regulated and held at 27°C. After its alcoholic fermentation, the wine undergoes malolactic fermentation in a concrete vat.
The Hautes-Vignes red stays on in the concrete vat, while the Cuvée St. Michel is transferred and matured in wooden barrels allowing a more gentle ageing and guaranteeing they can be kept for 10 years. The principal grape varieties are Cabernet Sauvignon, Syrah, Grenache and Mourvedre.
Dry and fruity, it’s light acidity goes well with fish and seafood. The grapes go through a normal vinnification process under direct pressure. Alcoholic fermentation takes place in thermo-regulated inox vats at 18°C for 17 days to allow for a better concentration of aromas. Malolactic fermentation is neutralised at 5°C for one month, and is followed by 3 rackings and filters. The Cuvée is aged for 6-9 months in the inox vats prior to bottling. Between February and March, a final filtering takes place to ensure the clarity of the wine. The Cuvée Castrum is aged for 6-8 months in oak barrels. This delicious wine has discreet wood tannins and fruits from the south of France. The main variety is Rolle.
Les chiffres clés AOC Côtes de Provence:
Rosé : 70%
Rouge : 250%
Blanc : 5%