Vincent Paris

After 4 years of studies in wine-growing and wine-making, Vincent created his Domaine in 1997 on 1 ha of Cornas. He quickly planted vines in St Joseph and Cornas. An agricultural land group made it possible to buy the plots of La Geynale in 2007. Today Vincent is farming 8 hectares: 1.5 from Saint Joseph, 6 from Cornas and 0.5 from Vin de Pays.

 All of the vines are cultivated sustainably , without insecticide or chemical fertilizer, the treatments are limited to the strict minimum (3 or 4 in general), only the weedkiller is still necessary on the steepest slopes difficult to work, the rest being mown when the grass becomes troublesome. Severe pruning, manual stripping at the bunches, green harvest … Everything is done to obtain the highest quality grapes possible.

 When it arrives in the cellar, the harvest is more or less destemmed depending on its quality and origin. After a week of cold maceration, fermentation starts naturally. During the 3 to 4 weeks of vinification, the temperature is controlled and the vats are brewed morning and evening. The wines then spend 3 months in vats and then a year in 2 to 8 year old barrels (no new barrels that hide the terroir). Bottling is done after a light fining, but no filtration.