|Activities||Tasting / Events / Sale of local products / Visit the field/the cellar by appointment|
La Madrague is a renowned winery engaged in organic farming. This domain stands in the heart of the Saint-Tropez peninsula, where its vineyards spread over the municipalities of La Croix-Valmer and Gassin. The place had totally fallen into disuse when Jean-Marie Zodo, who was originally from Lille and a passionate of vine and wine, acquired it in 2007. He had completely renovated it and initiated its conversion to organic farming from its takeover. Tour a truly unique and particularly welcoming estate.
Active in sustainable development, Domaine de la Madrague is committed to organic farming since its acquisition in 2007 out of respect for the natural environment of this exceptional site. Organic agriculture is a production system that prohibits the use of chemicals, would they be for treating plants against diseases or for fertilizing the land. Sulfur and copper are used for fighting diseases, which are natural elements authorized and controlled by ECOCERT. Chemical herbicides and insecticides are prohibited. Cover crops are used to prevent soil erosion. These techniques support microbial life in the soil, which is necessary for obtaining a natural balance for the production of quality grapes and wines. The new regulation on organic wine, which was created for the 2012 harvest, focuses on reducing doses of sulfites in wine. La Madrague has been working on that point for two years and offers wines containing 40% fewer sulfites than allowed by the new specifications for organic wines.
Behind the tasting room is a large and cleaned room, bathed in orange light: the barrel room, where mature the cuvees Charlotte (12 months in casks) and Claire. The latter remains for twelve months in 400-litre half barrels from four different coopers; these multiple origins allow for a particularly subtle final assembly. The cellar also contains the César wine (red wine) and the Charles wine (white wine) whose grapes are cultivated according to the oldest farming methods, horse work and treatments under lunar influence (biodynamics). The César wine will be vinified in wooden vats, then in a terracotta amphora for 12 months unlike the Cuvée Charles which is vinified entirely in a sandstone egg, with a stirring once a day a month during and once a week for 2 months.
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