La Cave Aux Fioles
La Cave Aux Fioles is located in Roussillon, specifically in the area of Salses-le-Château, a few kilometers north of Perpignan. This region in the southwest of France is experiencing constant qualitative growth and is establishing itself as one of the territories with significant development potential. Once destined for the production of a large quantity of bulk wine, in recent decades it has radically changed its face, decisively orienting itself towards the production of quality wines, capable of highlighting the extraordinary potential of these lands overlooking the Mediterranean Sea. Founded in 2018, the estate extends around Mas Vespeilles, an old farmhouse dating back to the 14th century that testifies to the ancient vocation of the region, already cultivated during the time of the ancient Romans.
The domaine La Cave Aux Fioles covers a total area of only four hectares, composed of a mosaic of small plots of old vines still cultivated using the ancient Greek method of alberello, particularly suitable for areas with warm and dry climates. The plants, in fact, are planted in small holes, which channel the nighttime humidity that settles on the leaves into the soil. Pruning and vineyard work are carried out manually, and the vines are managed with very low yields, in order to always preserve excellent quality and aromatic concentration. The Mediterranean climate is tempered by the gentle sea breezes, which refresh the vines and keep the clusters always dry and healthy. The soils are limestone-based, very suitable for viticulture.
From an agronomic point of view, the estate operates under certified organic farming regime with the use of biodynamic practices, without any use of fertilizers and with treatments carried out only with sulfur and copper. The cultivated varieties are those native to the area, which have adapted well to the particular pedoclimatic conditions for centuries: in particular Lledoner Pelut, Macabeu, and Malvasia. Harvesting is done manually at full maturity, and vinification takes place inside an ancient chapel from the 14th century transformed into a winery. Fermentations are natural and in the entire production process makes very low use of sulfur, in order to preserve the integrity of the wines.
La Cave Aux Fioles is located in Roussillon, specifically in the area of Salses-le-Château, a few kilometers north of Perpignan. This region in the southwest of France is experiencing constant qualitative growth and is establishing itself as one of the territories with significant development potential. Once destined for the production of a large quantity of bulk wine, in recent decades it has radically changed its face, decisively orienting itself towards the production of quality wines, capable of highlighting the extraordinary potential of these lands overlooking the Mediterranean Sea. Founded in 2018, the estate extends around Mas Vespeilles, an old farmhouse dating back to the 14th century that testifies to the ancient vocation of the region, already cultivated during the time of the ancient Romans.
The domaine La Cave Aux Fioles covers a total area of only four hectares, composed of a mosaic of small plots of old vines still cultivated using the ancient Greek method of alberello, particularly suitable for areas with warm and dry climates. The plants, in fact, are planted in small holes, which channel the nighttime humidity that settles on the leaves into the soil. Pruning and vineyard work are carried out manually, and the vines are managed with very low yields, in order to always preserve excellent quality and aromatic concentration. The Mediterranean climate is tempered by the gentle sea breezes, which refresh the vines and keep the clusters always dry and healthy. The soils are limestone-based, very suitable for viticulture.
From an agronomic point of view, the estate operates under certified organic farming regime with the use of biodynamic practices, without any use of fertilizers and with treatments carried out only with sulfur and copper. The cultivated varieties are those native to the area, which have adapted well to the particular pedoclimatic conditions for centuries: in particular Lledoner Pelut, Macabeu, and Malvasia. Harvesting is done manually at full maturity, and vinification takes place inside an ancient chapel from the 14th century transformed into a winery. Fermentations are natural and in the entire production process makes very low use of sulfur, in order to preserve the integrity of the wines.
