Les Vignobles de la Cloche

Domaine de la CLOCHE                        Château de la BESSONNE                  Château SAN SUMIAN

Serge Loudes look after the 25 ha of the vineyards with passion and he also grow 100 ha of differents cultures.

Robert CHRISTOPH 30 years old, is the wine maker. He makes the wines « as naturels as possible » with low sulfites quantities, look after the bottleling and sell the wines throw his own company named

Les Vignobles de la Cloche. He is also wine consultant for Domaine de l’Olivette in Bandol and exclusive wholsaler of Château Routas in France.

Two types of soils.
 

1° Clay, sand and gravel, rather cold For Provence, very good for the whites, situated at La Cloche.
2° Warmer soils, and a wooded amphitheatre at La Bessonne to produce the reds.

The average of the age of the vines is 25 years old. The old vines for the CABRIANS were planted in 1958 and 10 ha were planted in the last 10 years.

White: Rolle, ugni blanc, chardonnay & viognier.
Red: Syrah, grenache, mourvèdre, cabernet-sauvignon and cinsault.
Built in 1960, it has been regulary modernized. The controlled temperature is very usefull to make good whites and could warm the reds in case of cold harvest. The de-stemmer crusher clean separe the green of the grapes and the berries.
Generaly, we do not crush the reds for long cuvaisons This year, we also built a new cellar for oak cask and bottles
 
 

Old Vines Région: Provence Appellation: A.O.C. Coteaux Varois. Yield: 30hl/ha Alcohol Content: 12,5%/Vol Grape Varieties: Syrah, Grenache, Mourvèdre.

« Les Cabrians » is the provencal name for a big bee named « Frelon ». During the harvest there are a lot of « cabrians » where the old vines are planted compared to the other part of the vineyard.
We think that they are attracted by the sugar and the taste of the grape which are more concentrated than the other vines.This is the reason why we called this cuvée « Les Cabrians ».

Vinification:Several day pre maceration before controlled fermentation at 30°C and a light warm maceration afterwards. Ages in oack cask for about 12 months.

Tasting: This wine offers the carateristic elegance of sunny wines from south of France. Its red berry-fruit aromas, the touch of stony earthiness, coupled with a fleshy, full mouthfeel tannins, make it a perfect accompaniment to all meats cooked with Provencal herbs, as well as soft complex cheeses.

Chateau San Sumian Rouge Région:Provence Appellation: A.O.C. Coteaux Varois Alcohol Content:12%/Vol. Grape Varieties: Syrah (50%), Grenache (50%). Yield: 40 hl/ha.

Vinification: Pre maceration for several days before controlled fermentation to a maximum of 27°C.

Tasting: A typical blend making fruity wines, a red currants bouquet and a soft mouth. It’s finesse texture make it as compatible to grilled fish or meat.

Château San Sumian. Rosé .Région: Provence Appellation: A.O.C. Coteaux Varois. Grape Varieties: Grenache, Cinsault, Mourvèdre Yield: 45 hl/ha Alcohol Content: 12,5%/Vol

Vinification: Temperature controlled fermentation after a maceration of 15 hours. The grape varieties are fermented together to give a homogeneous blend. Sometimes the malo-lactic fermentation is blocked to preserve freshness.

Tasting: This rosé is offering an elegant balance between the freshnessof the cinsault and the body of the grenache. It is an ideal aperitif or picnic wine, also very nice whith seafood.

Château San Sumian. White. Région: Provence Appellation: A.O.C. Coteaux Varois Grape Varieties: Rolle (Vermentino), Viognier, Ugni Blanc. Yield: 40 hl/ha. Alcohol Content: 12%/Vol.

Vinification: Frementation at temperature of 19°C. Sometimes the malo-lactic fermentation is blocked to preserve freshness.

Tasting: A typical blend making fruity wines, with nuts and banana aromas. Dry and round to the mouth, it’s perfect for starters and sea food.

Domaine de la Cloche Blanc CHARDONNAY Région: Provence Appellation:Vin de Pays du Var. Grape Varieties:Chardonnay Yield: 35 hl/ha Alcohol Content: 13%/Vol

Vinification: Frementation at temperature of 19°C. Sometimes the malo-lactic fermentation is blocked to preserve freshness.

Tasting: Elegant and parfumed, this wine needs about 6 months after botteling to be to its best. It is a perfect partner for sauce fish, chicken and cheese.

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