Montirius Le Domaine

Our cellar’s distinguishing feature: biodynamic farming and traditional winemaking practices. Production: Vacqueyras, Côtes du Rhône and Vins de Pays. Group tours (up to 20 persons, please book first), introductory workshops.In the same family for the past five generations, the vineyards located mainly in the appellation zones for Vacqueyras and Gigondas now belong to Christine and Eric Saurel. Montirius is a contraction of their three children’s names: Manon, Justine and Marius. With the vineyard being handed down from one generation to the next, savoir-faire and due respect for the land are preserved. In 1980, Eric’s father Max stopped using chemical fertiliser. When Eric inherited the land in 1986, after following a state-approved course on wine-growing, he decided to put an end to chemical weed-killers. In 1990, all chemical pesticides were eliminated in favour of bacillus thuringiensis. In 1996, the vineyard quite naturally converted fully to bio-dynamics, leading to its certification by Ecocert and Biodyvin as from 1999. Bio-dynamic farming improves both the soil and the plants, using preparations of plant, animal and mineral origin, like preparation 500, horn manure, and “Maria Thun”, compost made from manure. In spring 2002, the cellar was built on the slope of the Clos patch, 8.5 hectares, surrounded by oak trees that have been there for centuries. In order not to spoil the landscape and make the most of gravity during wine-making, the slope was dug away 10 deep, so that the building would be partly underground. In 2012, Justine, Christine and Eric’s oldest daughter, aged 23, with the same diploma and 5 years’ experience in wine-making in the vineyards (plus 6 months in New Zealand, a degree in Wine Marketing from Suze la Rousse and 3 months of commerce in Montreal) decided to join the Montirius team, setting up as a young farmer alongside her parents. The wine-growers keep the vines short, for a top-quality yield. Treatment and vine work can be optimised by following the Maria Thun schedule. Bottling takes place on “fruit” days.

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