Domaine Gallety

rather high and humid breezes contrasting with the cold breath of the northern Mistral, with its fury often harmful to young buds. The estate is situated on the right bank of the river, spread over a plain of modest altitude and surrounded by woods that climb the more pronounced hills. The property shows a south-facing exposure, towards the course of the river, and the soils are characterized by limestone soils with marly matrix coverings, originating from prehistoric marine sediments. Within the 14 different parcels that make up the vineyard, the emblematic local varieties find their home: the white berry is represented by Grenache Blanc for about 50%, Marsanne for 40%, and finally Roussanne, coming from vines with an average age of 40 years; the black grape varieties are evenly divided between Grenache Noir and Syrah, from plants of very different ages, some reaching up to 85 years. The agronomic system follows the principles of organic farming and the procedures of cover cropping, pruning, and manual harvesting.rather high and humid breezes contrasting with the cold breath of the northern Mistral, with its fury often harmful to young buds. The estate is situated on the right bank of the river, spread over a plain of modest altitude and surrounded by woods that climb the more pronounced hills. The property shows a south-facing exposure, towards the course of the river, and the soils are characterized by limestone soils with marly matrix coverings, originating from prehistoric marine sediments. Within the 14 different parcels that make up the vineyard, the emblematic local varieties find their home: the white berry is represented by Grenache Blanc for about 50%, Marsanne for 40%, and finally Roussanne, coming from vines with an average age of 40 years; the black grape varieties are evenly divided between Grenache Noir and Syrah, from plants of very different ages, some reaching up to 85 years. The agronomic system follows the principles of organic farming and the procedures of cover cropping, pruning, and manual harvesting.

In the cellar the vinifications are conducted separately by parcel and by varietal, in order to identify and highlight the subtle differences in terroir from one vintage to another. Fermentations are carried out spontaneously by indigenous yeasts and take place in steel tanks for whites and concrete tanks for reds. Aging always occurs in steel containers for whites, which are normally filtered, while old oak barrels are used for reds.