Grapes hand-harvested & then the whole bunches undego a maceration for 8 days. Fermented in concrete with wild yeast and then aged in old barrels for at least a couple of years. No fining, no filtration. This is tasting fantastic at the moment but still has legs to go a few more years. Top wine top producer
Notes on the producer
Domaine Milan was created in 1956 by Robert Milan, Henri's father. It was here that Henri planted his first vine at the age of eight. Back then, the land was used for conventional farming methods. This was one of the big changes that were heralded when Henri took over in 1984. The land had been spoiled by excessive synthetic chemical treatments during the 1970s and early 1980s, so it was at this point the younger Milan moved towards organic production. Labelling wines as Vin De France does not allow producers to display the vintage of a wine on its label, which is why you will note Roman numerals on the bottle of Domaine Milan VDF instead. It could be said that this rebelliousness is typical of Henri Milan. He broke away from Baux De Provence AOC so that he could have more freedom to produce the wines he wanted to make. Since 2014, Henri's son, and his wife Nathalie have joined the estate and brings a new lease of life, crafting elegant wines, using no chemicals, no additives, no commercial yeasts and, in some cases, no added sulphur. The domain is located near Alpilles, famous for one former frequent visitor Vincent Van Gogh. The only chemical treatment used during the entire process of growth and vinification is a small amount of sulphur dioxide, which is added, on some rare occasions, during bottling. Fermentation begins through the use of indigenous yeasts found naturally on the skins of the grapes, which are harvested manually.