The grapes for this blend are picked exclusively for the production of a rosé wine. Fruit is directly pressed upon arrival at the winery. It is produced from the free-run juice after a 2- to 3-hour skin maceration and slow fermentation for up to a month in temperature-controlled stainless steel vats followed by a week of aging. Early bottling helps retain freshness. 60% Cinsault,
1989, Jacques Seysses of Domaine Dujac and Aubert de Villaine of Domaine de la Romanée-Conti joined by their Parisian friend, Michel Macaux, purchased a 45 ha property south of Aix-en-Provence on a south-facing hillside. Their vision was to set the benchmark of quality in a region that had not yet reached its full potential. The estate was renamed Triennes as a reference to Triennia, the festival for Bacchus that was historically held every three years during Roman times. The prefix “Tri” is also a reminder of the three original partners. Ultimately, Triennes is about ground breaking quality from a region offering value wine.
Stylistically, the founders’ goal is to express purity of the terroir. Vines grow in clay-limestone soil at a high elevation (380- 450 meters) offering a southern exposure that resembles some of the great terroirs of Burgundy and the top coteaux of St. Emilion. The Mediterranean climate of warm days and cools nights leads to a long growing season that brings acidity and complexity to the wines. Vineyards are sustainably farmed and currently being converted to all organic over the next several years. Harvest occurs at night when the grapes are cool upon arrival at the winery.
Domaine de Triennes produces 22,000 cases annually under the leadership of winemaker, Rémy Laugier, since 1997.