Mas de Libian


Growing Area
Southern Rhône
Proprietor
Thibon family
Year Founded
1970s
Size
25 hectares
Farming Practice
Biodynamic

wines

White

Varietal/Blend
Viognier (~40%), Roussanne (~40%), and Clairette (~20%)

Soil
Clay-limestone

Exposure
North

Vine Training Method
Goblet

Vinification
Harvest is carried out entirely by hand with a very careful sorting of grapes in the vineyards. Pneumatically pressed. Cold-settling at 12-14°C (54-57°F) for 12 hours. Racking with fine lees reincorporated. Fermentation at 18-20°C (64-68°F).


Marketing Materials:

Red

Varietal/Blend
Grenache (75%) and Syrah (25%)

Vineyard Area
From several sites on the estate consisting of different terroir

Soil
Clay-limestone, river rocks and sand

Vinification
Hand-harvested and 100% de-stemmed • Light crushing of both varieties • Temperature-regulated co-fermentation • 15 days of maceration • One pump-over per day, punch-downs only if necessary • Running-off by gravity • Pneumatically pressed

Maturation
9 months aging in large oak barrels for 30% of the wine, the rest in stainless steel tank


Marketing Materials:

Red

Varietal/Blend
Grenache (75%), Mourvèdre (15%) and Syrah (10%)

Soil
Round river rocks on red clay

Vinification
Grapes are harvested by hand and 100% de-stemmed • Light crushing of both varieties • Temperature-regulated co-fermentation • 15 days of maceration • One pump-over per day, punch-downs only if necessary • Running-off by gravity • Pneumatically pressed

Maturation
9 months aging in large oak foudres for 30% of the wine, the rest in stainless steel tank


Marketing Materials:

Red

Varietal/Blend
Grenache (75%) with the remaining 25% the blend consisting of Syrah, Mourvèdre, Counoise and Vaccarèse.

Vineyard Area
From the estate's young plantings under 25-years old

Soil
Clay-limestone soil with a mix of flat limestone rocks and round river stones on the surface and in the first layers of soil.

Vinification
Grapes are harvested by hand, 100% de-stemmed and assembled in the vat to start the co-fermentation. • Lightly crushed with a 5-day maceration • Running-off by gravity • Pneumatically pressed • Malolactic fermentation in stainless steel

Maturation
9 months aging in large oak foudres for 30% of the wine, the rest in stainless steel tank