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Domaine CAMBRIEL

In 2017 we produce about 2,200 hectolitres of wine, an average return of 50 hectolitres per hectare, which allows us to produce wines concentrates. Our range of wines is as follows: AOC red and rosé Corbières estate appellation: 550 hectolitres AOC white Corbières estate appellation: 30 hectolitres VDP Oc from a red Melot cepage: 330 hl VDP Oc from a red Cabernet Sauvignon cepage: 250 hl, VDP Oc from a red Pinot Noir cepage: 80 hl VDP Oc from a red Syrah cepage: 140 HL HL VDP Oc from a rosé Grenache grey, cinsault cepage: 150 hl. VDP Oc from a White Chardonnay cepage: 120 hl , Aude, Oc and district: 710 hectolitres. The diversity of our cepage varieties and our modern winery equipment enable us to adapt our vinification to our customers' requirements.

Our Philosophy:

Our estate is particularly dynamic on a qualitative level and always searching to create new wines. The diversity of our vine varieties and our modern winery equipment enables us to adapt our wine creation to our customers requirements. Since 1986 everything has been considered to adapt the vineyard and vinification in the best possible way. Our passion and the encouragement of our "fans"of Corbières have been the driving force that pushed us to create a genuine winery for our southern wines and a new tasting room where we can share the fruits of our labour. These premises have a surface area of 240 square meters and will be available during the first half of 2016 A project to extend the cellar by an additional 1,338 hl is under way so we can master vinification to an even higher degree.

At the heart of our vinification:

The investments made in 2000 and 2004, with the purchase of two self-emptying automatic vat elevators with low rotation, a destemmer, and "pig's tail" system pump which vats the grapes, have enabled us to significantly improve the quality of the wines produced, in the first year they were more rounded and had fewer tannins than in the past. With the exception of carbonic maceration, methods of vinification for other wines have been adapted to this new situation. Since the purchase of a cooling system with a cold production capacity of 50,000 frigories in 2013, all the wine vats are thermally controlled, which means that we have wines that are round and fruity. Vinification method for white wines: Manual and mechanical harvesting in the early morning, destemming and pressing with vatting for 48 hours at a temperature of 8°C. At the end of this period, the clear must is separated from the sediment, then yeast is added to start alcoholic fermentation which will last 2 to 3 weeks at a regulated temperature of 17 to 18°C. Vinification method for rosé wines: Mechanical harvesting in the early morning, destemming and vatting. This technique is called "bleeding". The process is to macerate the juice with the grape skins in the tank for 2-3 hours to gain a maximum of fruity aromas. The must is put in the tank for 48 hours at a temperature of 8°C. At the end of this period, the clear must is separated from the sediment, then yeast is added to start alcoholic fermentation which will last 2 to 3 weeks at a regulated temperature of 15 to 17°C. Vinification method for red wines: Manual or mechanised harvesting, then stemming, followed by adding yeast selected according to the potential the harvested grapes before proceeding to traditional vinification at thermally controlled temperature of between 28 and 30°C. Long vatting of 2 to 3 weeks to obtain a well-balanced, reserve quality wine. Vinification is carried out separately for each cepage. The grapes are pressed and vatted according to cepage at the beginning of February in the following year. The vinification method of carbonic maceration in red wines : Manual grape harvest in crates from selected plots with high potential alcohol.

Wineyard pictures