Summer in Gigondas is a season of contrasts. While the song of the cicadas fills the pine trees and the sun reaches its zenith above the Dentelles de Montmirail, the vineyard enters its most spectacular phase. At Domaine les Teyssonnières, summer is a time for observation and patience, where every ray of sunlight prepares the richness of our future vintages.
After the spring flowering, the grape berries form and grow: this is known as fruit set (nouaison). In the heart of summer, a magical phenomenon occurs: véraison. The Grenache and Syrah berries lose their green color to dress themselves in shades of red, purple, and deep black.
This is the sign that sugars are beginning to accumulate and aromas are concentrating. During this period, we closely monitor the health of our vines; while the sun is our best ally, it requires constant vigilance.
The climate in Gigondas can be arid. Our ancestral methods, particularly gobelet pruning, truly prove their worth in the summer. By allowing the foliage to protect the clusters like a natural parasol, we prevent the sun from scorching the grapes. This leafy canopy preserves the freshness and balance that characterize our wines, even during the peak of the Provençal heat.es.
C’est alors âgé de 20 ans, à la suite du décès prématuré de son père, que Franck ALEXANDRE reprend l’exploitation avec l’aide de sa mère. Il fera alors évoluer et grandir le domaine afin d’obtenir le visage qu’il possède aujourd’hui.
Summer is also the perfect time to discover the estate. The thick walls of our cellar offer a welcome natural coolness after a hike in the Dentelles.
It is the season of long, lingering apéritifs and meals on the terrace. To accompany your summer evenings, our Gigondas wines reveal notes of black fruits and garrigue that pair wonderfully with Mediterranean vegetables, grilled meats seasoned with thyme, or a simple tapenade.
By the end of August, a quiet calm reigns over the estate—but it is a deceptive calm. In the shade of the winery, we prepare our equipment. Shears are sharpened, and harvest bins are cleaned. We scan the sky and taste the berries daily to decide on the exact date to begin our manual harvest.
