Domaine la Suffrene GAEC Gravier-Piche

1066 Chemin de Cuges , 83740 La Cadiere d Azur
France

Telephone +33 4 94900923
Fax +33 4 94900221
suffrene@orange.fr

Trade fair hall

  • Hall 11 / F50
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 11): stand F50

Fairground map

ProWein 2017 fairground map: Hall 11

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.05  France
  • 01.01.05.13  Provence

Our products

Product category: Provence

Blanc Tradition

Balance and Harmony
A clear and bright robe, lightly golden
A delicate nose of candied citrus fruit
A full mouth, fresh,
underlined by a nice aromatic persistence.

RAPES VARIETIES : Ugni Blanc 50 % Clairette 50 %

TERROIR : Calcareous clay

YIELD : 40 Hl/Ha

VINIFICATION : harvested the 15th and 16th of September 2011, pellicular maceration of both grape varieties took place for 12 hours at 8°C before pressing.
The juice after settling was placed in a stainless steel vat for a period of 15 days between 18°C and 20°C before racking.
The juice was fined in mid-November then racked in the early part of the year.
Maturing in stainless steel vats before filtration and bottling in early March.

PRESERVATION : Should be drunk within two to four years of commercialisation

TEMPERATURE : 10°C

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Product category: Provence

Cuvée Sainte-Catherine

Structure and elegance.
A clear robe when young, young when mature.
An expressive nose, rich in spicy aromas.
A nice freshness in the mouth, persistent and balanced.

GRAPE VARIETIES : Mourvèdre 90% et Vieux Carignan 5%

TERROIR : Calcareous, Les Lauves

YIELD : 38 Hl/Ha

VINIFICATION : harvested during the month of September 2011, according to the maturity of each variety. The grapes are selected depending on their condition and undergo pellicular maceration at a low temperature before being pressed.
The juice, was cold settled then placed in a stainless steel vat for fermentation for a period of 15 days between 18°C and 20°C before racking.
The juice was fined in early November then re-racked and assembled in January.
The final assemblage is stocked in concrete vats until bottling after filtration from March to July.

PRESERVATION : Rosé to be laid down, start to drink 4 to 5 years after commercialisation.

TEMPERATURE : 13°C

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Product category: Provence

Les Lauves

Deep robe with purple tints
Strong nose with notes of ripe dark berries
Generous in the mouth, round
Silky tannins, delicate, tight
Nice balance in its ensemble

GRAPE VARIETIES : Mourvèdre 90, Carignan 10 %

TERROIR : Calcareous on 1 ha, 250 metres altitude

YIELD : 38 hl/ha

VINIFICATION : Sorting on the sorting table, partial destemming, crushing.
Fermentation of must without yeast in concrete vats, for at least three weeks between 28°C and 32°C.
Two daily pumping overs, racking in vats for malolactic fermentation.
A new racking followed by ageing for 21 months, with three or four rackings to aerate and assembling without fining or filtration.
Bottling by gravity in June.
Commercialisation January 2012.

PRESERVATION : Can be drunk after 4 to 5 years, can be laid down 10 to 20 years.

TEMPERATURE: 18°C

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About us

Company details

The genesis of the La Suffrene Estate stems from several generations, who have known how to cultivate and transmit a treasure modelled by nature during thousands of years.

It was in 1996 that Cedric Gravier took over the family operation, for which the production had thus far been destined for the cooperative, and would find a new life with the creation of the wine cellar. Accompanied by his grandfather, who knew every vine stock, Olivier and Pierre, from production, to help him daily with commitment and passion, Cédric Gravier elaborated a building where the choice of material and installation was dictated by the desire for modernness and functionality to best control the birth of the wine.

Two generations working in the same direction, helping each other, in order to put into perspective the inexhaustible qualities of this small geological gem.

The estate covers over 50 hectares of AOC Bandol, which includes parcels which vary as to their geological characteristics. Most of the production is located between two rudists mountain ranges (calcareous fossils) of the Castellet: the Cadiere and the hillside of Sainte Anne de Castellet.

The Bandolaise area is known for its climate: over 3000 hours of sun per year, the invigorating sea air, rain which rarely exceeds 650 mm during autumn and winter.

A mostly calcareous clay ground soil, intense reverberations of sunbeams on the hillsides, the sea\'s influence which protects from winter freezes, the topography of the landscape – all of these elements make conditions ideal for bottling sun.

It is here that the star grape variety of Bandol, the Mourvèdre, manifests its richness. It brings structure and finesse to rosé, and an aromatic palette of spices and licorice to reds.

To balance this richness, it is accompanied by traditional varieties from Provence: Cinsault, Grenache and Carignan.

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