This region combines an impressive range of terroirs which allows the culture of a vast diversity of grape varieties. Almost everything is possible for to those who are prepared to make the effort; the right climate for the culture of Chardonnay or Pinot Noir on high altitude with cool climate on the foothills of the Massif Central or the Pyrenees, clays or schist on sunny slopes that will benefit Syrah, Merlot or Grenache, coolness of the sea to express the flavours of Sauvignon Blanc or Viognier, warm micro-climates that will allow perfect maturation of Cabernet Sauvignon or Mouvèdre.
The Mediterranean climate guarantees a generous sunshine but as we strive to always seek, for each grape variety, the coolest terroirs, it is necessary to play with the orientation and altitude, this allows the production of the finest flavours.
Here, the harvest lasts from late August to mid-October, depending on the grape variety and the climate, the whites are picked
first as they are the most susceptible, the reds partly overlap and are picked last. The search for aromatic freshness is never
Respect for viticulture and grape quality are paramount. We strive to express the distinctive characteristics of each grape
variety; the work of the winemaker consists of making sure everything runs smoothly and most of all, to let nature do its work.
The use of oak is moderate and is involved only for top-end wines to add a touch of additional complexity.
Mas La Chevalière is a winery of reference for the quality of the equipment that allows the expression and the quintessence of each grape variety of each parcel. Blending takes place when the fermentation is completed and the wine is settled. Maturing takes place in stainless steel tank for the aromatic white wines and fruity reds; maturation in barrel will be used for the fine red wines that have sufficient structure. Success not only lies in power and concentration but also in balance and finesse.