The red reveals itself from the first year—lively and full of promise. Then it withdraws for a time: one must wait around ten years for it to fully express its depth, balance, and stony memory.
Across the terraces and various parcels of the estate, around twenty distinct terroir host our twelve hectares of red varieties. Here, the vines find their way through limestone rock, under the light of the northern Alpilles.
Cabernet Sauvignon, an old Provençal grape variety that nearly disappeared after the phylloxera crisis, remains an obvious choice for us. A grape of both past and future, it buds late, resists frost, and maintains moderate alcohol levels.
True to Éloi Dürrbach’s pioneering vision, Cabernet remains the backbone of Trévallon, accompanied by Syrah, generous and enveloping. Together, they define the wine’s singular balance.
More recently, a newcomer has appeared: Cinsault, planted in 2020.
We love the peppery touch, the delicate freshness, and the elegance it brings.
The first harvest in 2024 marks a new chapter in Trévallon’s red.
Harvesting is done by hand. Whole bunches ferment without destemming, with indigenous yeast, and without added sulphur. Ageing unfolds slowly—over two years—in large oak foudres of 25 to 35 hl.
Light sulphur additions accompany this long rest; one racking occurs at the end of the first winter, followed by blending in the autumn of the second year. Fining is done with fresh egg whites, two months before bottling. The wine is not filtered.
The white
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