View producer details for Domaine Sérol.

In 1692, under the aegis of André Alary, the Alary family settled in Cairanne, as shown by the municipal archives. Winegrowers on this terroir from father to son, 10 generations have successively passed on the estate, which has grown over time. Each generation has inherited the same passion of...

Whole cluster pressing in pneumatic presses. Natural cold settling (10-12°C) and slight fining with bentonite. Vinification at constant low temperatures of 14° to 16 ° C. Duration of fermentation: 3 to 4 weeks minimum. In order to preserve the natural acidity and freshness of the aromas,...

Settling after fining with bentonite -Fermentation at 14°C in new and 1 wine barrels of 360 Liters and in WineGlobe -Weekly batonnages to May -Maturing on lees until bottling

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in...

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in...

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in...

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in...

Cold pre-fermentation maceration for 10 days, followed by alcoholic fermentation for about 15 days at a temperature of 18-23 °C.

Whole cluster pressing. Cold vinification at constant low temperature. In order to preserve the natural acidity and freshness of the wine’s aromas, malolactic fermentation is not processed. Maturing on fine lees in vats for a few months, then bottling in February the year following...