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Domaine de la Rochelierre, Fitou Tradition is a characterful red that speaks for itself—dark berries, warm spice, and herbal garrigue notes combine with a savoury edge of black olive. Low-intervention winemaking lets the terroir shine through without fuss. Brilliant with grilled meats, charcuterie, lamb, and aged cheeses. A wine for sharing and savouring together.
| Grape | 30% Syrah (Shiraz), 30% Carignan, 30% Grenache, 10% Mourvedre |
| Style | Dry, Red, Full Bodied, Black Fruit, Spice, Herbs, Easy Drinking, Textured, Food Friendly |
| Country | France |
| Region | Fitou, Languedoc-Roussillon |
| Volume | 75cl |
| ABV | 14.5% |
| Dietary | Vegetarian, Vegan, Sustainable, Practicing Organic |
About the Producer
Winegrowers for four generations, the Fabre family runs the 15-hectare Domaine de la Rochelierre, located in the village of Fitou. Since 1979, Jean-Marie’s parents have followed the Méthode Cousinié, an organic movement which ensures maximum respect for the land and environment, through cultivation without chemicals. In 2008, Jean-Marie Fabre was joined by Emilie, who comes from a winegrowing family in the Rhône Valley, and together they continue the legacy of sustainable cultivation. In 2017, the Domaine was certified HVE. A new cellar was built in 2015 with the latest technology and energy-saving processes, where Jean-Marie allows his wines to reveal a pure expression of his Fitou vineyards.
Vineyard and Winery
The grapes are grown in the estate vineyard located in the heart of the Fitou appellation, which is in the South of France, overlooking the Mediterranean Sea. The climate is highly influenced by the sea breezes, which mitigate the hot, dry and sunny weather and help to keep the canopies ventilated and the vines healthy. The soils are very poor soil with a high proportion of shale and clay-limestone stone. This poor soil makes the vines struggle and encourages them to send their roots deep in search of nutrients, which imparts complexity into the wine. Since 1979, the vineyard has been cultivated according to the Method Cousinié; without chemicals and only organic and mineral products are employed to express the true nature of the soil. It requires considerable soil work including significant amount of ploughing every year, this also helps to form deep roots, which makes the vines less susceptible to fluctuations in temperature and water stress.
Each variety was vinified separately. The grapes were 100% destemmed and fermented with selected yeasts in stainless steel vats under controlled temperatures of approximately 20°C. Maceration lasted for six weeks during which aromas, colour, varietal flavours and structure were extracted. The wine was deftly blended and was vinified without the influence of oak to express the Fitou terroir.