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The domaine / The cellars
The cellars of Domain
"I’m not a carpenter, I’m a wine producer. My work is not to produce and sell wines ressembling oaky tea "
In fact, in order to let the wine express all of its sensory characteristics, the ageing of the various wines will be carried out in barrels of 2 or 3 years of age (used by another wine producer for 2 or 3 years). These barrels will ensure the wines are not too woody while still allowing them to develop.
The wines’ development is enabled by the porosity of the barrels’ staves which allow an exchange between the wine and the oxygen in the air. Specialists call this process "micro-oxygenation"
The vinification and the ageing of our wines have nothing in common with an industrial process.
In fact, each vintage is different due to the characteristics of the harvested grapes. But the work carried out in the winery by the cellar master will also influence the final quality of the wines.
To help in his task, the wine producer has numerous parameters to play with both in his vineyards and in his vinification and ageing cellars.
His ability to master all of these parameters is what leaves its mark on the wine which, combined with the quality of the “terroirs”, will give birth to a final wine ready to satisfy the most ardent wine lovers.
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Crozes-Hermitage - Hermitage - Saint-Joseph
Domaine HABRARD - 7, route des Blancs - 26600 GERVANS (Drôme). Crédit photo : © benjamin d' huyvetter -- © CDT Drôme
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