This cuvée is a single-vineyard parcel once owned by the brothers' grandfather. Vines were planted in 1964. It is a very sandy soil covered up by round pebbles called galets roules which are composed mainly of quartz rocks (silica). Vines with a very low yield produce a deep and concentrated rosé like the old rosé from the Tavel area: a little bitter/medicinal. Fermentation uses a method starting to be known as "le trempouillette," or a little dip. This is a kind of intracellular fermentation that eschews full carbonic maceration. Charles Soulier: “I start with a carbonic maceration. Then, when it’s started, and we sense that the fermentation has started in the berries, I do another pressing, with the same grapes that were in the parcel, and I fill the tank and my grapes with direct-press juice,” explains Charles. “To break the slightly too-carbonic dynamic that can give a malic and a nauseating bonbon thing that I don’t like. It seals the tank, and plus you start to extract a bit of stems.” 6 months ageing in oak barrels. No filtration or fining. Organic, Gluten-free, No sulfites added, Vegan. Here we have the same method with an even shorter maceration, and this year with a bit of Tempranillo for some added spice. Same deal, 6 months in oak after.

Freres Soulier are two of the young, key innovators of terroir driven glou glou in the Gard - they explain the ''trempouillette'' method below in context of one of their cuvées. These two make fascinating wines from super carefully farmed vineyards. The wines are very much in the Spirit of l'Anglore or Clos des Grillons, but decidedly lighter on their feet - Delicious! -Steven Graf