The Saint Joseph Tuilerie (tile factory)

Winemaking and vinification

The grape harvest is vinified at the Saint Joseph Tuilerie where it is worked traditionally: 100% of it is in fact destemmed and crushed mechanically.

The fermenting room is equipped with vats made of cement and coated steel, all equipped with coils or flags for perfect temperature regulation. This modern and efficient equipment is used to control and monitor the fermentation process with the utmost precision.

A targeted fermentation process is conducted for L’Ostal Cazes wines: specific winemaking protocols are applied, adapted to the potential of the grape varieties used. Fermentation takes place at higher temperatures, the quickening pace of remontage and délestage during the first four days of fermentation and longer maceration times give the wine an extraordinary concentration and fleshiness.

After ageing in French oak barrels, the wines are bottled at the property in the spring of the second year after harvest.