Description

Made without additives or added sulphites, Château Landra’s Ventoux P’tit Landra is absolutely brilliant! The colour is light with lovely ruby highlights. The nose is filled with tangy red berries. On the palate, it’s fruity, lively and even sharp, bursting with rich fruitiness before unfolding into a delicious tension. A lovely barbecue wine to share with friends… but make sure you’ve got a few magnums to hand.

Solis Solique virtus Sola

“The sole virtue of sun and soil”. This motto appeared, as long as a hundred years ago, on Château Landra’s bottles. It recognised the estate’s pioneering role in the concept of respect for the terroir. Today, the wines are crafted with the same philosophy.

In the vineyard, in the cellar

Château Landra’s 8.5 hectares of vineyards stretch out at the foot of Mont du Vaucluse on Quaternary alluvial soils. These consist of pebbles and gravel: clay-loam soils with limestone chippings. They benefit from exceptional sunshine (nearly 2,800 hours a year) and cool nights (due to the proximity of the Monts du Vaucluse). These specific climatic conditions allow the vines to achieve a fine physiological balance. Most of the vines are over 50 years old. Organic cultivation, hand-harvested.

Château Landra’s Ventoux P’tit Landra cuvée is a blend of Cinsault, Grenache and Syrah. Vinified with indigenous yeasts, without additives or sulphites. Traditional vinification with a short vatting period for the Cinsault to preserve the fruit character whilst limiting extraction.

What to eat with a Ventoux P'tit Landra from Château Landra?

Caillettes. Grilled veal. Small pâtés from Nîmes. Veal skewers au gratin. Saint-Marcelin and Saint-Félicien.