Located on the route des Plages between Saint-Tropez and Ramatuelle, the estate covers 30 hectares including 27 vineyards classified AOC. The typical Provencal style of buildings nestled in this green setting gives a charm and serenity to this family winery.
THE TERROIR AND THE VINEYARD
Throughout the year, the vineyard is maintained in an exemplary and reasoned manner. The family is involved in all stages of winemaking to the commercialization of its product, from planting to bottling.
The terroir of CHATEAU des MARRES is composed of sandy-clay-schistous soils resulting from the degradation of the Mares hills. The presence very close to the sea is a thermal and hygrometric buffer that limits heat stroke or too strong desiccations.
The weather conditions are exceptional.
A ripe culture is practiced there. A disbudding in May is carried out, as well as a destemming in mid July in order to respect a yield and a quality worthy of the AOC appellation of Côtes de Provence.
Of the 27 hectares of plantation that counts the CHATEAU des MARRES, the main grape varieties are:
For the Rosé: Grenache, Cinsault, Mourvédre.
For the Red: Syrah, Grenache, Cabernet Sauvignon.
For the White: Rolle, Sémillon, Viognier (vin de pays).
The grape harvests are made manually to allow to select on foot the most beautiful bunches to bring an irreproachable grape to the cellar. The picking is done early in the morning, when the temperature is still mild. The vine is transported to the winery in small self-elevating stainless steel skips that perfectly preserve the integrity of the bunches. After destemming and crushing, they are immediately cooled to 9°C and then macerated either pneumatic presses, either in thermo-regulated tanks. The duration of each maceration is evaluated according to the quality, the intensity of the skins and the desired color. Then, the harvest is pressed according to the Champagne methods and only the first juices are for the bottles.
The winery is reserved for red wines making. It hosts 44 oak barrels from the forest of Troncais, the largest barrels of Burgundy. Temperature and hygrometry are carefully controlled to make the most of the products.
The main winery has a powerful heat exchanger to work the grapes at low temperatures. The ultramodern vat consists of 12 compartmentalized and thermoregulated stainless steel vats as well as 7 concrete vats coated with epoxy resin controlled by the cold for a conservation in peace and quiet.
All these installations give an appreciable comfort of work and especially guarantee an optimal hygiene.
Bottling is done on the property in the best conditions of safety and food hygiene. The stock is then stored in air-conditioned premises kept at a temperature between 16°C and 18°C.