At Domaine Le Sang des Cailloux, Serge names the cuvee traditional wines on rotation after his three daughters. The 2014 edition takes the turn of Doucinello.
This wine is the typical blend of 70% Grenache, 20% Syrah, 10% Mourvèdre & Cinsault.
All grapes harvested by hand, the grapes are de-stemmed, Fermentation is natural, in cement cuves with daily pumpovers. The wine then spends 6 months in oak barrels.
Serge Férigoule bought Le Sang des Cailloux in 1990, after having worked for 10 years with the previous owner. From there, he stopped chemical weeding and removed synthetic products. His son, Frédéri, joined him in 2003 and they decided to have the estate certified organic and then biodynamic. The 17 hectares of vineyarda in Vacqueyras are located on a plateau facing the Dentelles de Montmirail. With its clay-limestone terroir, reddish brown, and its rolled pebbles, Le Sang des Cailloux mainly produces red wine but for several years Serge and Frédéri have been trying their hand at white.