Situated in Beaumes de Venise (Vaucluse, France), the « DOMAINE DE LA PIGEADE » knows no age. An ancient stomping ground for travelling pigeons, it is today transformed into a center of vinification and cellar of tasting for the Muscat de Beaumes de Venise, the Côtes du Rhône and the Côtes du Ventoux.
This Provencal domain is nestled at the foot of the « Dentelles de Montmirail » (Lace of Montmirail), 30 minutes from the Mont Ventoux, the giant of Provence, often called « the bald Mountain » in as much as vegetation cannot grow on its summit due to the famous Mistral wind.
The Domain is about 35 hectares, distinguishable for a number of centuries by its clay-like soil and limestone, by the terraces and the majestic presence of olive trees.
La Pigeade, as legend would have it, has received such illustrious visitors as Clement V, who was the Pope in Avignon. The Holy Father, « fin connaisseur », had planted along the mountainside of Beaumes de Venise a « Muscadière », the plant on which grows the muscate grape. The entire harvest was reserved for the private cellars papal palace.
1996 was a formidable year for the Domain. Thierry, at the age of 26, finished his studies in viticulture an œnologie with a practical commercial training conducted in California (Navarro Vineyard). Returning from the US, he decided to work on the exploitation of the family Domain, launching « DOMAINE DE LA PIGEADE » on 17 of the family hectares.
It would seem daring today but what a challenge it was… restoring the old buildings, enlarging and reconstructing, all the while keeping intact the charm of this dwelling. An importance was placed on the marriage and harmony of tradition and innovation.
Tradition… as the harvest is still conducted manually, transported as far as the cellar in cases of 30 Kg, and then poured onto a storing table. This permits the elimination of the spoiled fruit, allowing only the finest grapes to make their way into the tank.
Innovation… due to the fact that the vinification of the Muscat must use all of the techniques available today to extract every flavours and fragrances.