Franc de pied cuvée

The vines planted in the Camargue sand produce a grey wine that can only be made from Grenache grapes planted in sand. Its candy pink colour with brick red accents is utterly remarkable, capable of captivating the mind and setting the heart afire. To the nose, it is full of life—rich in aromas of berries, vine-ripened peaches, and apricots, creating the impression of velvet. On the palate, it is open, with delicate charm amplified by roundness and perfect richness. This perceived balance gives this wine real depth, life, and length, with extraordinary consistency.

It is a wine enriched by its past, a wine made according to current techniques, a wine designed to live on indefinitely. It would be perfect served with spiny lobster en Bellevue, a cannon of lamb with chanterelle mushrooms, or simply with a wild strawberry soup.


Winemaking and ageing

Domaine de Jarras processes all its grapes at the estate, to ensure control over the entire production chain with respect for a high quality policy.

White, grey and rosé wines

Using a unique method, the estate’s white wines are made using white grapes, and its grey and rosé wines are made using red grapes with white juice. The grapes are lightly crushed to help extract the juice and then pumped into a powerful apparatus designed to lower the grapes’ and juices’ temperature before they are transferred to pneumatic presses that separate the initial juice, or the tête de cuvée, from the rest of the juice (80% of total juice). The pressed juice (20% of total juice) is darker 



An essential link in the ‘quality chain’.
The wine is filtered to remove any fine impurities or microorganisms. This ensures microbiological stability.

The new bottles are rinsed before bottling.
After the label and cap are added, the bottles are boxed up, and the boxes are placed on pallets automatically. Strict laboratory checks are done at each stage of the winemaking and bottling processes.



Tasting a wine is the only method for judging it, since two wines that are identical in analysis may appear very different to the senses. Wine tasting is a three-step process that calls upon the senses of sight, smell, and taste.


The wine is examined visually once the taster picks up the glass.
Then, the wine is assessed for limpidity, which means its transparency and clarity.
By observing the wine’s surface, the taster can evaluate its brilliance.
Colour is an important source of information, most notably the wine’s age and its body.






Sparkling Wine


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