Domaine Prieuré Roch
The winemaking philosophy at “DPR” is built upon an organic approach to viticulture. They use old vines exclusively (30-100 years of age) and harvest as late as possible in several tries, to get as much fruit and phenolic ripeness as they can, whilst bringing in healthy grapes. In the cellar, natural vinification is the metier: whole bunch fermentation, punching down by foot, no fining, no filtration and very conservative use of sulphur. The results are wines of extraordinary aromatics and energy, with brilliant acidity and ripe, complex fruits; capable of drinking young but also for long-term cellaring.
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