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Family property of 20 hectares, the Domaine du Clos d'Alari is located in Saint-Antonin-du-Varnon far from the Abbey of Thoronet, in the heart of green Provence. Nestled in a valley, in a sumptuous natural environment mixing vines, truffle oaks and olive trees, the estate cultivates 8 hectares of vines.
Since 2003 Brice Omont, now manages the Domaine des Ardoisières. The vineyard now has 9 hectares of vineyards on the slopes of Cevins. The vines are cultivated in certified organic farming, according to the precepts of biodynamics. Great care is taken in the quality of the grapes, as well as in the vinification. Domaine des Ardoisières wines unveil a true expression of the terroir from which they come, to the delight of lovers of Savoie wines.
Château d'Armailhac 2012. The Château d'Armailhac in 2012 has a deep red color and sustained. The nose offers aromas of red fruit, light woody, roasting and slightly spicy notes. The mouth is structured with well-present tannins, flavors of ripe fruit and toasted. The finish is long, silky with a beautiful expression and well balanced.
Saumur Champigny La Folie Château Yvonne 2016. The Saumur Champigny "La Folie" at Château Yvonne in 2016 is a wine with crisp red fruit flavors. A creamy finish, gourmet and silky.
Le Pigeoulet Domaine Brunier 2016. The Pigeoulet of Domaine Brunier in 2016 is a fresh and fruity wine with a tender character. It harmonizes with any kind of cuisine, an immediate pleasure.
Sancerre "Chavignol" Domaine Delaporte 2017. The Sancerre "Chavignol" of Domaine Delaporte domain in 2017 has a light gold color. The nose is expressive and intense mixing citrus fruits and white fruits. The mouth is very pure fruity. The finish is fine, lively with a nice balance.
Managing the vineyards that have been passed on from father to son for eight generations, Eric Forest produce the plots of vines planted between of 1930 and 1979. His grand father who possesses a vast knowledge in Nature and Biodynamics, has greatly influenced his approach to wine and her making. To maintain the highest level of accuracy, he realize all the work manually. He prune the plants in a manner to allow for the vine to have ample ventilation thus minimizing the need to use phytosanitary products. He combat any other plant species with an environnental approach by carrying out extra plowing to sustain the soil and to encourage the roots to absorb the rich qualities held within the terroir. The grapes are hand picked and gently pressed. The wine stands on its lees for ten to fifteen months inside oak barrels with reduced doses of sulfites. The wine is then personally bottled using gravity and often unfiltred.
As a passionate winemarker, he bring the utmost care and attention to all stages of winemarketing process, a personal commitment to deliver the high standards representative of his terroir.