Terroirs & Grape varieties

The art of blending 3 Terroirs makes to this vineyard all its originality and its strength. Vines are exposed on stony hillsides and dominate those in the plains of sandy soil and warm. The most ancient Terroirs are close to this vineyard and also on the commune of Bonnieux.

The vines have been planted since 1956 and provide our best wines Côtes du Ventoux.
On the commune of Bonnieux, some old wines carefully sorted, gave birth to a prestigious vintage “Bois Sauvage”
With such a mosaic of Terroirs, our 9 grape varieties and our age-old techniques, we are capable to produce an exceptional wine with strong character.

Wine Growing

The vineyard of Domaine Girod is grown on the principle of "traditional culture"; The permanent purpose is to limit the use of chemicals on the wineyard.
Therefore, the soil balance is ensured, the environment is saved and we get a high quality of grapes.

We also take care to the non use of chemical herbicides.
During spring, “Doodling” is a bio dynamic practice aiming at buring the wines and also at maintaining a micro biological activity in the soil.
These soils are also much less susceptible to erosion. A proper ventilation fosters the development of the Terroir and its own originality.

We were used to recognize the “good winemaker" from the "bad", because of the lack of "so-called "weed" in the wines.
That’s why they were pushed to use more and more powerful chemical herbicides.

As for us, having “weed” in the wines is the sign of a healthy soil. Moreover, weed is a protection against erosion.
Thus in autumn, we let the weed grow in order to feed the soil thanks to the organic decomposition.

Wine-Making process

The winery recently, 950hl in stainless steel tanks, 3525 hl in concrete tanks and hundred drums provide maceration under optimum conditions.

The wine is in tanks, in which each plot is vinified separately to preserve the aromas of the grape variety and the different Terroirs.
Duration of fermentation fluctuate between 7 to 21 days. Triggering of the malo-lactic fermentation may change and depends on the seasons temperatures. Most of the time, it happens during the spring.