Origin & Terroirs
Invia Virtuti nulla est via. No way is impassable to virtue.
This is Montaignan’s motto.
Ovid’s quote is from ‘’The Metamorphosis’’ poem. Greek mythology greatly influenced the beginning of winemaking in France, as Dionysus transferred the winegrowing and winemaking knowledge to humans. Since then, many generations have pursued the paths of winegrowing and winemaking, following their passion and devotion to their vineyards and lands in the Languedoc region, in the South of France. Throughout the centuries, they have done back-breaking work in the vineyards, resulting in great strength which still leads them today into crafting wines based on their roots and contemporary know-how. Our winemakers care deeply about the vineyards, their soils & growth, while using the latest winemaking techniques inspired by both the Old & New Worlds.
Exclusively sourced from vineyards in the Languedoc, the region is a wide amphitheatre stretching from the Spanish border to the Nîmes area on the East side. It is also bordered by the Pyrenees mountains in the South, and the Black Mountains (Cevennes foothills) to the North. Such breadth and diversity have made the area one of the largest wine producing regions in the world, offering a wide range of soils and climates.
Such diversity has been transposed into the Montaignan range. We select different grape varieties from different terroirs, always to offer you fruity wines.
Grenache rosé
Soil: clay & chalk
Grenache grapes benefit from the typical Mediterranean climate:
South facing slopes, warm and dry weather and gravelly terroirs.
Merlot
Soil: deep with clay
South exposed, in order to ensure a great grape maturity.
Syrah
Soil: schist & gravel
South exposed on the Rieufort foothills, facing the Mediterranean Sea. The nights are cool, while the days are warm, enhancing the aroma development and grape maturity.
Chardonnay
Soil: clay & chalk
On the Black Mountain foothills, where the Mediterranean and Cevennes influences are combined, offering a cool climate, perfect to craft a wine with good acidity.
Cinsault
Soil: clay & chalk
Cinsault needs regular water, which is released by the clay soil.
Merlot
Soil: deep with clay
South exposed, in order to ensure a great grape maturity.
Syrah
Soil: schist & gravel
South exposed on the Rieufort foothills, facing the Mediterranean Sea. The nights are cool, while the days are warm, enhancing the aroma development and grape maturity.
Chardonnay
Soil: clay & chalk
On the Black Mountain foothills, where the Mediterranean and Cevennes influences are combined, offering a cool climate, perfect to craft a wine with good acidity.
Cinsault
Soil: clay & chalk
Cinsault needs regular water, which is released by the clay soil.
Merlot
Soil: deep with clay
South exposed, in order to ensure a great grape maturity.
Syrah
Soil: schist & gravel
South exposed on the Rieufort foothills, facing the Mediterranean Sea. The nights are cool, while the days are warm, enhancing the aroma development and grape maturity.
Chardonnay
Soil: clay & chalk
On the Black Mountain foothills, where the Mediterranean and Cevennes influences are combined, offering a cool climate, perfect to craft a wine with good acidity.
Wines
Winemaking
Harvested in the cool of the night, the Cinsault and Merlot grapes are fermented separately, following a gentle pressing. The fermentation is carried out at a low temperature in order to reveal all the fruity aromas.
The wines are aged for two months on the fine lees. Once blended together, the Cinsault brings hints of Mediterranean garrigue, and the Merlot adds elegance and freshness.
Colour: salmon pink
Nose: raspberry and strawberry aromas, with black pepper hints
Palate: fresh and well balanced with a fruity length
Winemaking
Harvested early in the morning, at the end of August, to ensure ripe grapes full of aromas.
The crop is then gently pressed to extract the premium juices, which are fermented at a low temperature. The juices are vinified in contact with French oak, to bring toasted and vanilla notes. The wine is aged for five months on its fine lees, enhancing its richness and complexity.
Colour : golden yellow
Nose : hazelnut with white flowers and vanilla hints
Palate: fruity, smooth and buttery
Winemaking
Part of the grapes go through hot skin contact maceration for a period of 24 hours, to enhance the fruity aromas. While the other part of the crop undergoes a traditional skin maceration in tank for three weeks, to extract the tannins and structure. The juices are then fermented in contact with French oak, to give hints of spice and complexity.
The final blend is made up of a fruity Syrah combined with part of the oaked Syrah component.
Colour : red with purple hues
Nose: black cherry aromas, plum and liquorice
Palate: rich and round, with a toasty and lingering finish
Winemaking
For this particular Sauvignon Blanc, the winemaking process is led very carefully in order to best respect the integrity of the berry and preserve the delicate perfumes of the variety. The grapes first undergo a six hour skin contact maceration to extract as much of the fruit aromas as possible. After a gentle pressing, the must is cold settled meticulously. The fermentation is then led at a cold temperature before the wine is aged for five months on its fine less, increasing the smoothness of the texture.
Colour: Pale lemon with green hints
Nose: Very delicate aromas, with lovely green fruits notes and herbal hints
Palate: pure and crisp, with a mineral impression and a mouthwatering finish.
