We are mainly making red and rosé wines. Our main varieties are Syrah and Grenache noir for the grapevines classified in AOC. For our white wines, we principally use Roussanne and Grenache blanc in Costières de Nîmes and Chardonnay in Vin de Pays.
Our wines are produced by respecting tradition as well
as utilizing the most modern oenological techniques;
The red wines are vinified in a stainless steel vat, using traditional methods and with control of fermentation temperatures (28°C - 30°C) thanks to a powerful system of climatization. After a demaceration of about 15 to 21 days, the wines are drained and the pomace is pressed with pneumatic pressers.
The wines are blended after each grape variety has been separately vinified and tasted. Only the best are kept for the "Cuvée Tradition". The rest is used for the making of the second wine.
The Rosé wines are produced uniquely by bleeding; ie. the draining of the juices at the time they are in tanks. They are then subjected to very low temperatures (3°C) in order to extract the aromas. The fermentation then takes place in stainless steel tanks under controlled temperatures (18°C).
The white wines are pressed using pneumatic pressers after a light skin maceration in order to extract the aromas. Just like for the Rosés, the fermentation process is done under very low temperatures.
All our wines are bottled at our bottling center situated on our estate. They are stored in climatized wine storehouse to preserve their qualities before being shipped throughout the world.
Chateau de Campuget
Tradition Rouge A O
C . C o s t i è r e s . d
e . N î m e s
Wine-making : This wine
is produced in a traditional way, using stainless steel tanks
which are equipped with temperature control-systems for fermentation
between 28 and 32°C. Maceration time is between 15 to 25
days, depending on the sort of grape. The wine is then matured
in tanks before being bottled at the Château.
Wine-tasting : It
is a garnet-red coloured wine with a blue hue. Its scent of
ripe fruit is dominated by blackcurrents underlined with hints
of spices and pepper. In the mouth it is
round and harmonious with long smooth tannins.
Ageing : It is very pleasant when young
and it will age very well for 5 or 6 years.
Served with : Served at 18°C, it is
perfect with grilled or roasted meat. It is especially recommanded
with a “Gigot d’agneau de Nîmes”.
Although equipped with stainless-steel tanks and modern tools,
Chateau Campuget wines are made and matured in a traditional
way. From its own bottling-line to the air-conditioned warehouse,
it can control the quality of the wines from the vineyard to
the bottle.
For more information
on this wine please click on the links below...
Wine-making : This is traditional wine-making
. After being gently crushed with a pneumatic press, fermentation
takes place on fine lees inside stainless-steel tanks. The
temperature is controlled at 18°C in order to obtain the
best aromatic extraction. After racking and filtering, the
wine is bottled at the Château.
Wine-tasting : Its colour is golden-yellow-green.
It exhales fine scents of flowers and white-fleshed fruits.
Its characteristic is a well-balanced structure, beginning
with a round and fruity taste of peach and apricot and ending
on a fresh and persistent note of citrus fruits.
Ageing : Its best aromatic expression
is immediately reached in the first year and it continues
for 2 to 3 years.
Served with : Served at 14°C, it
is perfect with shellfish and grilled fish. It is especially
recommanded with a “Brandade de Morue de Nîmes”.
Maceration pelliculaire involves allowing contact between
the skins and the free-run juice (juice that is obtained without
pressing). It is used for white wines where otherwise some
of the aromatic compounds in the cells associated with the
skin would be lost. One method is to crush the grapes and
then allow the free-run juice to remain in contact with the
skins at low temperature. Another involves keeping the whole
grapes for 4-12 hours at low temperature (18°). This allows
intracellular maceration, so the juice stays in contact with
the skins and pips before fermentation begins. Low temperature
reduces the risk of extracted unwanted flavors and tannins
(which are less soluble at low temperature). Also, because
this occurs before fermentation, there is no alcohol present
(alcohol being an important agent in the extraction of tannins
and pigments in red wine production). The technique brings
out fruitiness and richness in the wine. It was invented for
dry white Bordeaux, where blandness had always been a problem,
especially with the Semillon grape.
For more information
on this wine please click on the links below...
Wine-making : This wine is
made by draining off the vat. Colour is obtained through a short
maceration of between 4 and 12 hours, according to the sort
of grape. Fermentation takes place in stainless-steel tanks
with the temperature controlled at 18°C in order to extract
the maximum aromas. After racking and filtration, the wine is
immediately bottled at the Château.
Wine-tasting : Its colour
is an intense peony pink . Its bouquet is
very aromatic, exhaling scents of small red fruits such as raspberries
or blackcurrants. In the mouth there is a perfect balance between
vivacity and mellowness. The final taste is very long, leaving
an delicate impression of fruitiness.
Ageing : To
fully enjoy its aromatic and fruity character this wine should
be drunk in the year following its harvest.
Served with
: Served at 14°C, it is perfect for summertime meals, with
fresh salads or around a barbecue. Its is particularly recommended
with grilled red peppers pickled with the olive oil from Campuget.
For more information
on this wine please click on the links below...
