• Terroir Poor rocky clay and limestone soils on the foothills of the Larzac plateau
• Grape Varieties 60% Syrah, 25% Mourvèdre, 15% Grenache Average age of the vines: 20 years old
• Winemaking 1rst vintage in 2004 Organic production Early morning manual harvest Low yields: 32hl/ha No added yeasts
The grapes are manually sorted then gravity fed in vats. The winemaking is traditional: alternating between pigeage (immersion of the macerating cap) and remontage (juice circulation). The maceration lasts for 5 weeks and then the must is pressed slowly with a pneumatic press. The wine is aged during 11 months in stainless vats. There is no fining or filtration before bottling.
Bottled in July 2010: 15,000 bottles & 300 magnums in total
• Tasting Notes "A garnet-colored wine with ruby reflections, the intense nose reveals itself on wild berries aromas. The mouth is powerful, round with smooth and spicy tannins. A well-balanced and gourmet wine read to drink now but with as well a very good potential to age in the cellar."
• The anecdote The name "Campredon" is a tribute to the family of Alain Chabanon's mother. It was a name which was initially chosen to be given to a son but it never happened since no heir was born.