Domaine de Nalys is a fifty-two hectare estate (128 acres) grouped together into three main plots of land: “Grand Pierre”, “Le Bois Sénéchal” and “La Crau”, with soils made up of rounded pebbles, and weathered sandstone subsoils dating from the Paleocene era as well as well drained sandy terraces, “Grand Pierre” has soils lying on an older geological vein dating from the middle Miocene era composed of rust-coloured, Comtat molasse sandstone.
The vines’ average age is forty years old and the production is limited to 35hl per hectare. Domaine de Nalys is one rare estate to grow the full 13 permitted grape varieties of the appellation.; The blend includes the eight AOC red grape varieties : 48% Grenache, 34% Syrah and 18% composed of Mourvèdre, Cinsault, Vaccarèse, Terret Noir, Muscardin and Counoise. Picking is done entirely by hand.
Depending on the variety, ripeness level or plot the grapes may be fermented in whole bunches. Since 2007, selection has been done with a sorting machine and two vibrating tables. Syrah, Mourvèdre and Grenache are generally fermented separately. The length of fermentation varies from 15 to 30 days to perfectly extract the wine's full potential. Temperature control helps colour and tannin extraction, with a pre-fermentation cold soak followed by temperature peaks right up to 30°c or higher.
Maturation lasts from twelve to eighteen months, partly in concrete vats and partly in wood. Large tuns, demi-muids or smaller barriques may used. There is little marked wood influence on these wines and generally only second or third fill barriques or demi-muids are used.
Domaine de Nalys is a fifty-two hectare estate (128 acres) grouped together into three main plots of land : “Grand Pierre”, “Le Bois Sénéchal” and “La Crau” ; they´re found on two of the Appellation´s major terroirs with on the one hand, for La Crau and Le Bois Sénéchal, soils made up of rounded pebbles with weathered sandstone subsoils dating from the pliocene era as well as well-drained sandy terraces, and on the other hand, for “Grand Pierre”, soils lying on an older geological vein dating from the middle miocene era composed of rust-coloured, Comtat molasse sandstone with sandy texture. The average age of the vineyard is fourty years old and its production is limited to 35HL per hectare.
Picking is done entirely by hand. The grapes are sorted twice in hopper and on vibrating tables, and then partly de-stemmed before being vinified in thermo regulated stainless-steel vats. The length of fermentation varies from 20 to 30 days with a careful control of temperatures (82-86°F) and daily pumping over. Maturation lasts approximately eighteen months partly in concrete vats and partly in wood. We use different types of barrels: large tuns, demi-muids and smaller barriques.
Deep ruby red in colour with aromas of black currant, black berry, with some violet hints. Black berries and blackcurrant flavours are persistent as well as liquorice