Our AOP Mont Ventoux Wines

Domaine du Colibri

Is an estate that produces and sells wine, olive oil, tapenades, organic honey, beers and Champagne.

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Domaine du Colibri

Is an estate that produces and sells wine, olive oil, tapenades, organic honey, beers and Champagne.

Contact

Domaine du Colibri offers sale of Mont Ventoux wine near Carpentras

Located in Caromb near Carpentras in the Vaucluse, Domaine du Colibri has concocted a wide selection of wines with a wide variety of sensations and aromas, which are essentially appreciated such as red wine, white wine, rosé wine, wine from the Appellation La Douce or Still The Head In The Clouds. The quality of the wine obviously depends on the quality of the soil and that of the grapes. Coming from a reasoned agriculture and benefiting from clay-gravel soil and an exhibition South-East, South and Southwest,

, the vineyard allows the Domaine du Colibri to produce 5 vintages of AOC Ventoux wine of great finesse.

Whether you are from Caromb near Carpentras or Monteux, Le Domaine du Colibri invites you to discover its production of Ventoux AOC wines, including its white wines of character, its fresh red wines and rosé wines appreciated for their lightness and fruity taste.

Le Domaine du Colibri propose la vente de vin Mont Ventoux près de Carpentras

The Little Red Tour AOP near Carpentras

The Little Red Tour 2016 technical sheet

  • Soil: Clay-limestone
  • Grape: Carignan (60 ) Grenache (40 )
  • Average age of vines: 45 years
  • Yields: 34 hls/ha
  • Color: Deep purple.
  • Nose: Strawberry, raspberry compote, light grilled.
  • Palate: This very balanced wine combines freshness and roundness of tannins with aromas of fresh red fruits of the type gooseberry and cranberry, beautiful roundness of tannins. Peppery and warm finish.

Harvested at the end of September, the grapes are directly put in vats, we take care to vinify separately the two grape varieties that make up this blend.

The selected yeasts are integrated after 24 hours of cold passage for an extraction of tannins and colors while delicacy.

The fermentation phase lasts 17 days for total sugar consumption by yeasts. During this phase a daily aeration of the vats using an air cane, and a reassembly takes place, this allows us to avoid any risk of reduction and promotes the extraction of aromas of fresh fruit without extracting too much color and green tannins. The ageing of this wine is made in concrete vats. This allows us to maintain a constant temperature throughout the 16 months it stays there.

Filtered at the beginning of February, the Petit Tour Rouge is bottled on the 15th of the same month.

The Little White Tour AOP Ventoux near Carpentras

Le Petit Tour Blanc 2017 technical sheet

  • Soil: Mostly white clay, slightly limestone.
  • Grape: Clairette (60), Grenache Blanche (20), Bourboulenc (20 )
  • Average age of vines: 40 years
  • Yields: 32 hls/ha
  • Color: Very light gold, green reflection.
  • Nose: Complex where white flowers and citrus fruits mingle.
  • Palate: Free attack, this white ventoux combines minerality and roundness, you will find aromas of white peach.

Harvested at the beginning of September, the grapes are directly mixed in the press, we take care to pick the grapes at night so that the harvest is as fresh as possible.

Bourboulencs and grenaches are collected with a probable degree of 13.5 degrees while later clearers are harvested around 11.5 degrees. Which gives us a rather light wine in alcohol, 12 degrees. A slow, low-pressure pressing allows us to extract as much juice as possible without pressing the seeds that would bring a green and astringent side to the wine. The selected yeasts are integrated after 36 hours of cold clearing (8-10 degrees) to obtain the clearest juice possible.

The fermentation phase lasts 21 days for a total transformation of sugars by yeasts. During this phase a daily aeration of the vats with an air cane takes place, this allows us to put the lees of the wine back in suspension to avoid any aromatic deviance and promotes the extraction of fresh fruit aromas by bringing oxygen to the Yeast.

The ageing of this wine is carried out in concrete vats for 5 months. Filtered at the beginning of February, the Petit Tour Blanc 2017 is bottled on 15/02.

Le Domaine du Colibri propose la vente de vin Mont Ventoux près de Carpentras
Le Domaine du Colibri propose la vente de vin Mont Ventoux près de Carpentras

The Petit Tour Rosé AOP near Carpentras

Le Petit Tour Rosé 2017 technical sheet

  • Soil: Mostly limestone with clay
  • Grape: Grenache (70 ), Cinsault (30 )
  • Average age of vines: 35 years
  • Yields: 28 hls/ha
  • Color: pomelo.
  • Nose: Strawberry, citrus: lime, grapefruit.
  • Palate: This well-balanced wine combines freshness and vivacity with aromas of fresh red fruits of the type strawberry wood, nice length in the mouth. Vivid finish.

Harvested at the end of August and during the night so that the harvest is as fresh as possible.

A slow, low-pressure pressing allows us to extract as much juice as possible without extracting too much color and without pressing the seeds that would bring a green side. The selected yeasts are integrated after 36 hours of cold clearing (8-10 degrees) to obtain the clearest juice possible.

The fermentation phase lasts 19 days for a total consumption of sugars by yeasts. During this phase a daily aeration of the vats takes place, this allows us to avoid any risk of reduction and promotes the extraction of fresh fruit aromas by bringing oxygen to the yeasts.

The ageing of this wine is carried out in stainless steel vats for 5 months. Filtered at the beginning of February, the Petit Tour Rosé 2017 is bottled on 14/02.

The Sweet AOP near Carpentras

La Douce 2016 technical sheet

  • Soil: Clay-limestone
  • Grape: Syrah (60), Carignan (40 )
  • Average age of vines: 50 years
  • Yields: 23 hls/ha
  • Color: Ruby
  • Nose: Raspberry, Cassis, Cherry.
  • Palate: Silky, the fruit of the syrahs combine perfectly with the structure of the carignans for a balance on the fruit with a very good length in the mouth.

Harvested at the end of September, the grapes are directly put in vats, we take care to vinify separately the two grape varieties that make up this blend.

The selected yeasts are integrated after 24 hours of cold passage for an extraction of tannins and colors while delicacy.

The fermentation phase of the carignans lasts 17 days, that of the syrahs 22. During this phase a daily aeration of the vats using an air cane and a winding place for the carignans, this allows us to avoid any risk of reduction and promotes the extraction of aromas of fresh fruit without extracting too much color and green tannins.

Syrahs are vinified without ever the berries being crushed. Thanks to a pump without a rotor, we are able to vinify these grapes for three weeks with lightness, a daily winding and unloading allow us to extract the color without ever the seeds coming out of the berries. This brings a wine that is gentle and delicate with tannins, the vast majority of which come from the carignans.

The ageing of this wine is made in concrete vats. This allows us to maintain a constant temperature throughout the 16 months it stays there. Filtered at the beginning of March, the Petit Tour Rouge is bottled on the 23rd of the same month.

Le Domaine du Colibri propose la vente de vin Mont Ventoux près de Carpentras
Le Domaine du Colibri propose la vente de vin Mont Ventoux près de Carpentras

The Head In The Clouds AOP near Carpentras

Head in the Clouds 2016 Technical Sheet

  • Soil: Mostly white clay, slightly limestone
  • Grape: Clairette (60), Grenache blanc (20 ), Bourboulenc (20 )
  • Average age of vines: 40 years
  • Yields: 26 hls/ha
  • Color: Pale gold.
  • Nose: Beautiful aromatic intensity, white flower, slightly woody.
  • Palate: Very nice balance between the freshness, the tension of the wine and a beautiful roundness, powerful aromatic intensity with a certain salinity and finesse in the mouth.

Harvested at the end of August, the grapes return to the cellar at night for an optimal temperature with an alcohol potential of 12.5 degrees. A slow, low-pressure pressing allows us to extract as much juice as possible without pressing the seeds that would bring a green and astringent side to the wine. The selected yeasts are integrated after 36 hours of cold clearing (8-10 degrees) to obtain the clearest juice possible. The fermentation phase lasts 21 days for the clairets and bourboulenc. During this phase a daily aeration of the vats with an air cane takes place, this allows us to put the lees of the wine back in suspension to avoid any aromatic deviance and promotes the extraction of fresh fruit aromas by bringing oxygen to the Yeast. The grenaches are vinified in barrels at low temperature for 2 months, suspended daily yeasts and aeration. The ageing of this wine is made in a truncated wooden vat of 3 wines for a very low marking for 16 months. Filtered at the beginning of March, The Head in the Clouds is bottled on 26/03/17.

For more information about our AOP Mont Ventoux wines, please
contact
Domaine du Colibri on
06.19.75.31.95
.

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