Domaine de l'Arbussèle

The Domaine de l'Arbussele stands out in the winegrowing landscape of the Faugères appellation as a farm representative of the qualitative evolution undertaken by the Languedoc over the past several decades. Established in an area recognized for the singularity of its soils and the coherence of its specifications, the Domaine de l'Arbussele develops a production oriented towards the expression of the schistose terroir, agronomic mastery and structured organic viticulture. The estate's approach is based on precise technical choices, aimed at faithfully translating the natural characteristics of Faugères into balanced, readable wines.

The Domaine de l'Arbussele vineyard is located in the heart of the Faugères appellation area, on slopes composed mainly of schist. These soils, derived from ancient metamorphic formations, are one of the appellation's strongest identity markers. Their flaky structure favors deep vine rooting and excellent water regulation, enabling the vines to withstand the frequent periods of drought in the Mediterranean context. At Domaine de l'Arbussele, this soil type plays a decisive role in the tension, freshness and structure of the wines.

The plots of land at Domaine de l'Arbussele are planted on slopes that are sometimes steep, with varied exposures that enable the grape varieties to be adapted to local conditions. The altitude, generally between 200 and 350 meters, helps to moderate summer temperatures and preserve the grapes' natural acidity. This geographical configuration, combined with regular winds, limits sanitary pressure and favors gradual, even ripening of the berries.

The climate of Faugères, in which the Domaine de l'Arbussele evolves, is typically Mediterranean, with hot, dry summers, high luminosity and rainfall concentrated in the autumn and winter periods. Thermal amplitudes between day and night, accentuated by altitude, are a key factor in wine balance. In this context, the Domaine de l'Arbussele favors vine management geared towards preserving freshness and controlling ripeness.

The viticulture practiced at Domaine de l'Arbussele is based on the principles of organic farming. This choice implies the exclusion of synthetic products and rigorous vineyard management based on observation and anticipation. The soil is worked mechanically to encourage biological activity and improve the structure of the schist. Treatments are limited to inputs authorized for organic farming, used with restraint and adapted to the climatic conditions of each vintage.

At Domaine de l'Arbussele, organic viticulture is envisioned as an agronomic lever to enhance vine balance and grape quality. Yield control is a key aspect of our work in the vineyard. Yields per vine are deliberately limited in order to concentrate the balance and give a more precise expression of the Faugères terroir. This rigorous management contributes to the consistent quality of the wines produced by the estate.

The grape varieties planted at Domaine de l'Arbussele are representative of the identity of the Faugères appellation. Traditional Mediterranean grape varieties take center stage, with Syrah, Grenache and Carignan in particular for red wines. Syrah brings structure, freshness and phenolic potential, Grenache contributes roundness and aromatic maturity, while Carignan, often from old vines, plays an essential role in the tension and complexity of the blends. This varietal complementarity is exploited by the Domaine de l'Arbussele through a parcel-by-parcel approach.

Yields at Domaine de l'Arbussele are deliberately moderate to preserve the balance of the wines. Pruning, foliage management and green harvesting are adjusted each year according to climatic conditions. This constant adaptation avoids the excesses associated with over-ripeness, while guaranteeing sufficient phenolic ripeness, essential to the production of structured, stable wines.

Harvesting at Domaine de l'Arbussele is carefully monitored. Harvest dates are determined by regular berry tastings, supplemented by analysis when necessary. The aim is to find the optimum balance between concentration, freshness and ripeness of tannins. This approach enables us to produce wines that reflect the vintage while retaining a stylistic coherence specific to the estate.

Vinification at Domaine de l'Arbussele is designed to be respectful of the raw material, without forgoing technical rigor. Fermentations are carried out in vats, with careful temperature control to preserve the aromas and freshness of the juices. The use of indigenous yeasts is favored when conditions permit, with the aim of enhancing the expression of the schistose terroir of Faugères.

Extractions are adapted to each cuvée at Domaine de l'Arbussele. Remontages and pigeages are carried out in a progressive and measured way, according to the tannic potential of the grapes. This approach aims to obtain fine, integrated tannins, avoiding excessive hardness. Extraction work is thought of as a precision tool at the service of the wines' final balance.

Maturing is a key stage in the development of Domaine de l'Arbussele wines. It is mostly carried out in vats, sometimes supplemented by ageing in wooden containers when the structure of the cuvée warrants it. The use of wood remains deliberately discreet, so as not to mask the identity of the fruit or the mineral signature provided by the schist. This sobriety enables the wines to retain a high degree of legibility.

The red wines of Domaine de l'Arbussele are distinguished by a balanced structure and aromatic expression marked by black fruits, spices and mineral notes characteristic of Faugères soils. On the palate, freshness and tension are central elements, providing appreciable drinkability despite the natural concentration of southern grape varieties. Finishes are generally persistent and structured. You'll appreciate the intensity of Cuvée Anthentique!

The white cuvée Angeline is a nice value for money: a gourmet, fruity and fresh cuvée, with a beautiful elegance for the region

The cuvées from Domaine de l'Arbussele naturally find their place at the table. Food and wine pairings favor characterful cuisine, with grilled meats, simmered dishes, lamb-based recipes or Mediterranean preparations with aromatic herbs. This gastronomic dimension reinforces the interest of the estate's wines in consumption oriented towards restaurants and specialized wine shops.