A combined clay-limestone soil, with areas
of deep solid earth, the subsoil of our terroir is irrigated
by numerous natural springs originating from l’Escalette
and joining the Lergue river. The old vines know how to
make the most of it!
Not being affected by the lack of water, it gives plenty
of flowery freshness to our wines. Because it’s on
the surface, the scree from the Larzac (little chips of
white limestone) plays an important role; it reflects the
sun on our vines in the day and gives out heat at night,
leading to a slow ripening of the grape.
Here, we have a real valley climate, half of the terroir
being exposed to the rising sun and the other half to the
setting sun. A permanent draught prevents the frost. Some
plots are at an altitude of 400m, the limit for cultivating
grapes and olives. All these elements generate a later maturity
and harvest (10 to 15 days), than in the lower part of the
department of the Hérault.
Since 1996, after collaborating on a study with the Agricultural
Department (DDA), the Pegairolles winery stocks the whole
of its waste water resulting from the transformation of
raw material (the grape) into a delicious product (the wine).
The waste water is filtered through a filtering basket then
stocked in two tanks outside the winery. This water is then
moved with a tanker lorry to an evaporation.
The skin and stems of the grape bunches (which remain after
the harvest), are essentially made of water and amino acids,
they are spread out on the ground and decompose naturally.
The wine dregs, natural sediment in wine, is stocked away
then sent with a tanker lorry to a distillery in order to
make alcohol. The “marc”, made with grape skin
and pips, is also sent to the distillery for the making
of alcohol or natural fertilizer.
The wine is packaged in recyclable glass bottles. Cardboard
boxes are also recycled through collective sorting. The
Pegairolles winery has not discharged pollution into its
natural environment for over 15 years now.