The wine originates in a single plot planted in 1994, certified organic since 2014, with a mix of varieties to foster the perfect synergy:
• Clairette 50%
• Roussanne 30%
• Bourboulenc 15%
• Viognier 5%
This delightfully juicy and fragrant white Vacqueyras has aged for 12 months in concrete and so is free of oak influence. Perfect balance between ripe fruits and good freshness, it's light on its feet, as the name suggests. Mélodine is a fine companion for aperitif nibbles, scallops or other seafood – from the subtlest of flavours (sea bass) to the most robust (sardines). It can also round off meals in style, accompanying a platter of cheeses.
Handed down from mother to daughter, the estate has also kindled fresh vocations. Although their husbands come from other backgrounds, they have developed a passion for wine, helping to improve and diversify the family’s vineyards across several appellations: Gigondas (3 ha), Vacqueyras (17 ha) and Côtes-du-Rhône (2 ha).
Cécile Dusserre is the 5th generation; and her daughter Amélie, the 6th.
A wine’s typicity stems from its combination of terroir-variety which imparts structure and aromatic harmony. The concept of terroir involves respecting the soil and its environment. At Domaine de Montvac, herbicides and pesticides are non grata. The entire estate is cultivated organically, and our methods are Ecocert certified since 2014. Our vines are in sync with nature, so that they give of their best and make our wines as complex and distinctive as can be. Although the land is worked mechanically, the architecture of each vine is crafted by hand.
Clairette is the main grape used to produce our white wines; its delicacy lends finesse and subtlety.
When teamed with Roussanne’s wealth of aromatics, Bourboulenc also has a role to play, providing the natural acidity that will ensure attractive balance.
Respect for the terroir means respecting the grapes that grow there. We do not crush them; we destem them; and we leave their native yeasts to do the work. Morning and evening analyses, and daily tastings, guide vinification. We only carry out light-touch interventions (infusion and short, gentle pumpovers) that coax out all the grapes’ qualities.
After fermentation, the wines are kept in an underground cellar, where they evolve slowly and serenely in concrete vats (reds) and demi-muid barrels (whites).