cuvee on wine and gastronomy blog Gourmet Odyssey

Tagged articles : Cuvée

We continue our series of partner winemaker profiles, and this time we head to the Languedoc region in the south of France with our list of questions for Delphine & Ghislain d’Aboville at Domaine Allegria. This young winemaking couple and their tribe were thrilled to share their joie de vivre and love of their work with us!

How long have you been winemakers?

We have been winemakers since 2008. Domaine Allegria is the fruit of a Franco-Argentine friendship between the d’Aboville and de la Mota families. Roberto de la Mota is one of the most respected Argentine oenologists, and he has accompanied us in realising our dream.

What is your best memory in the vineyard or cellar?

For Ghislain
A micro-vinification in 2011 of two rows of Muscat. We harvested the grapes late and produced 50 litres of pure nectar that we never bottled because there was too little. We keep this wine in a tiny little vat, and serve it to our friends and guests who come and visit.
For Delphine
It’s racking the vat of the last plot of red vines, which is always the mourvèdre. Being in the vat and removing the marc of skin and pips that has been left behind with a shovel is a unique experience. You’re in close contact with the grapes and it also signals the end of the vinification period. I’m the one who always racks the mourvèdre, and so I am the one who marks the end of the vinfication.

For the 2015 vintage, what is at present your favourite wine and why?

For Ghislain
The Carignan Gourmand because since 2013 we’ve been reducing the percentage of this wine that is aged in barrels year on year. In 2012, 100% was aged in oak and in 2015, 0%. And I think that I’ve at last found the true style of this generous wine. It’s got heaps of freshness, and at the same time has a magnificent length with a great potential for keeping.
For Delphine
Cinsault Abuelo because I love the roundness of this wine for the 2015 vintage, and because it is very thirst quenching!

What are your upcoming projects or challenges?

In 2017 we’re going to plant a lovely 1 hectare plot with Grenache. The peculiarity is that we’ll be using vines that from very old Grenache vines using massal selection. We’ll prune the vines using the Goblet method as our ancient Languedoc ancestors did. Our aim for this vineyard plot is to add some nice Grenache grapes to our blends from 2020! We’ll have to be patient until then!

A question that our clients often ask. What do winemakers do when they have a little time to themselves?

Our favourite way to take a break and relax is to leave the winery on foot, and wander through the scrub and garrigue until we reach our favourite restaurant, the Auberge du Presbytère, nestled in the small mountain village of Vailhan. The food is as breath-taking as the scenery!