winemaker : Victor Beau
City: Vacquières (Hérault)
Grape varieties Grapes : syrah, grenache, cinsault, carignan, aramon, terret blanc and ugni blanc.
Surface Winery: 6 ha
Certification: Organic and Biodynamic agriculture
The wines of Winery Inebriati
Victor Beau created Winery Inebriati in 2011 by taking over his father's vineyards, cultivated in Organic and Biodynamic Agriculture since 1994. Located in the Pic-Saint-Loup appellation area (Corconne and Vacquières), they are planted in the middle of the garrigue, surrounded by olive trees and some fruit trees.
The terroir of the gravel, typical of the Pic Saint Loup
In Corconne, the soil type is known as "Gravette", and offers the Pic-Saint-Loup one of its most famous terroirs. Gravette refers to the angular limestone pebbles from the Jurassic period that come from the erosion of the causse overlooking Corconne. The soil has the particularity to keep a great freshness in summer, to be very draining and of a great depth. In the commune of Vacquières, we find clay-limestone soils.
A Mediterranean climate where the tramontana blows
The vines benefit from the Mediterranean climate of the region, especially the hot and rather dry summers. The prevailing wind, the tramontane, quickly dries the dew and the few summer rains: it constitutes an effective protection against cryptogamic diseases. In the fall, the vines benefit from heavy rainfall, characteristic of the Cevennes foothills.
Vineyards and grape varieties of Winery Inebriati
The vines are planted in squares and pruned in goblets, as was often the case in the Languedoc region, and in general in the Mediterranean basin. This allows the vine to be better protected from the sun and to be better "ventilated". Some of the younger plots of land are planted in cordons de Royat and trellised. The grape varieties are Syrah, Grenache, Cinsault, Carignan, Aramon, Terret blanc and Ugni Blanc.
A natural vinification without any input
The black grapes are hand-picked in small boxes, sorted, crushed and vatted, either whole or destemmed. Light punching of the cap is practiced, without seeking significant extraction. The vinification is always done without any input. The wines are racked before and after the winter, in order to obtain a natural clarification. They are finally bottled with 1 gr/hecto of sulfur (if needed), without filtration or fining. Wines marked by a real personality and character!