Product Description:

Domaine Tempier remains faithful to the 1941 ruling on AOC Bandol winemaking. Red wines are matured for at least 18 months and after vinification are transferred to oak casks that hold 25–80 hectolires. Old casks are progressively replaced by new ones in order to maintain a high level of quality. Sales of the wine do not begin until the start of May in the second year after harvest. The winery’s cellar is large enough to house two consecutive vintages. Temperature and humidity levels are carefully controlled. Blind tastings are held several times a year to assess the wine’s quality.

The grapes for the red wines are harvested when they reach their optimum level of alcohol. The harvest takes place over a one-month period from the last week of August onwards. The grape bunches are harvested manually into 30kg crates – grape selection takes place in the vineyard and in the chai (winery). Grapes undergo full destemming followed by light crushing and vatting at controlled temperatures. No yeasts are added: the grapes’ natural properties set off the fermentation process. which lasts approximately 3 weeks. Once the tannins have softened the wine is removed from the vats. The secondary fermentation stage goes on until November/December. The wine is transferred to new containers twice during élevage, as required. Clarifying methods such as fining and filtering are not used.