The grapes to produce Ventoux “Tradition” Domaine Champ-Long were harvested by hand, destemmed, lightly crushed and cold soaked for 48 hours. Fermentation took place in concrete vats at 20°C, with racking and daily pumping over. The fermentation of Ventoux “Tradition” Domaine Champ-Long was kept short, five to six days, in order to obtain a fruity wine with low tannins. The wine was then aged for one year in concrete vats to maintain its fresh and fruity style.
The grapes come from two different terroirs: the pebbly and sandy plateaus and the limestone marl slopes. Each terroir imparts its own characteristic to the resulting wine and adds to its subtle complexity. Aged between 10 and 30 years old, the vines yield 45 hectolitres per hectare.
Domaine de Champ-Long is nestled in the foothills of the Mont Ventoux, on the Princes of Orange route. The sheltered and exceptionally sunny estate covers 30 hectares, straddling the Ventoux and Côtes du Rhône appellations. An exceptional diversity of terroirs contributes to the complexity of these fine wines, which are vinified using methods that fuse traditional skills with modern technology. The Domaine de Champ-Long Owners Béatrice, Christian and Jean-Christophe Gely, cultivate their passion for wine in this beautiful countryside, on the estate which has belonged to the family since 1820.