Each wine is bottled at a time which will enhance its particular character. Depending on whether we wish to accentuate a wine's freshness or its depth and aromatic complexity, the timing varies enormously.

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Bergerie de l'Hortus classic white

is bottled at the end of winter. The cold weather allows the wine to clarify and stabilize naturally. Being bottled early reinforces it fresh, fruity qualities.

Bergerie de l'Hortus rosé

A similar process for the same reasons. It's bottled at the end of winter.

Domaine de l'Hortus Grande Cuvée White

Bottled at the end of spring. The wine is matured on its lees so as to enhance its aromatic complexity, depth and suitability to be put down. Hence its late bottling. All the same it is bottled by the end of May so as to avoid the summer heat which always complicates the maturing process.

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Bergerie de l'Hortus Cuvée Classique red

bottled at the end of summer before the new vinification period starts. The Domaine de l'Hortus's mouthwatering “second wine” reflects the terroir's finesse and fruitiness, hence it spends a relatively short time in vats for a red wine.

Domaine de l'Hortus Grande Cuvée red

Spring bottling after 18 months maturing. Exceedingly classy, the six seasons spent maturing reinforce its potential to be put down, its aromatic complexity and its depth.

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Second Menu

Created by Henry Florence

At the heart of the Pic Saint Loup,
in the Val de Montferrand, a vineyard
in the heart of the wild garrigue and the hearts of men

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