The soil at Canadel is the result of a strange geological phenomenon. 35 million years ago the fold in the Alps turned the soil layers upside down. The older Trias soil (200 million yrs old) landed up on top of the Crétacé soil (65 million yrs old). This Trias soil made up of limestone and sandstone guarantees a regular supply of water to the vineyards. On the opposite side of the valley facing Canadel, the rocky Gros Cerveau mountain protects the vines from the morning mists and stops the violent rainfall coming in from the East. Canadel vineyard is spread over 15 hectares. The grapes are grown on terraces (known as “restanques” in Provence). These terraces are sustained by dry stone walls limiting soil erosion and preventing water streaming down from the strong winter rains whilst however still privileging the gentle infiltration of water. Facing south, during the night the walls restore the heat retained in the stones during the day, creating a little micro-climate on each of the terraces.
Picked exclusively by hand, the grapes are carefully sorted as soon as they arrive at the cellar. After each grape is detached from the bunch it falls by gravity into the traditional crushing tank built in heat-regulated cement for vinification. The process takes two to three weeks, before the juices are transferred to large barrels made of oak.
To reveal its true terroir, each section of the vineyard is harvested separately at ideal maturity and vinified separately. Each barrel has its own flavor profile, and its own unique character. It is the correct blending of each note that will reveal the particular quality and the voice of the vintage!