Domaine Plageoles

The Plageoles, pioneers in the defense of territorial values, continue to produce, beyond fashions and beaten paths, wines with a strong personality thanks to local indigenous and ancestral winemaking techniques. All without losing sight of purity and linearity, being stay away from stereotypes.

Their personal research pushes them to add other forgotten vines such as Ondenc (with plum and Seringat aromas), Mauzac Vert (apple and lime), the mysterious Verdanel, the very rare Mauzac Noir, the proud Prunelart (plums, licorice and spices) and Muscadelle, which overripe will be mandatory to combine with foie gras. Returning to the classic, the almost mentholated Cassis of the Braucol, the generosity with a background of crushed blackberries of the Duras and the harmonic silkiness accompanied by sweet tannins of the Syrah are to be emphasized. Mauzac Roux has aromas of verbena and lime and a seductive taste of wild honey. In addition to the end of the meal, it can be served as an aperitif on Foie Gras canapés, as well as Ondenc Doux. Two words to close with the superb Loin de l'æil: honey, lime, pear plus that exotic touch that gives it an inimitable character ... ... secret pleasure for Gourmets at the time of globalization.

Between Albi and Toulouse, the Gaillac vineyard is one of the most original in France. The Romans began a little over 2000 years ago, then there are historical traces of wine presence over the centuries. There is an amazing biodiversity, the calcareous soil is perfect for rare white varieties, while the gravelly part is reserved for the red ones. Mauzac is a model of versatility: certainly the progenitor of Champagne as demonstrated by the writings of the Provençal poet Auger Gaillard extolling the rural method or "gaillacoise" well before of the advent of Dom Pérignon. In addition to bubbles, it can be vinified in green (very dry), semi-sweet, sweet and even with the use "under the veil", as in Vin Jaune. It is delicately scented with nuances of apples and pears that emphasize a chalky aftertaste. The other major variety is the "len de l’el" which in Occitan means "far from the eye". Indigenous varieties among the reds are Duras and Braucol (also called Fer) which are usually paired with the Bordeaux varieties that have arrived quite strongly in these parts as well.