Our Maison

Our
savoir-faire

At Château Galoupet, crafting rosé is a precise and meticulous process. Each plot is harvested and vinified separately. We ensure that our seven grape varieties thrive in optimal conditions, monitoring their needs throughout the growing season and harvesting at peak maturity. The wines are fermented and aged in separate barrels and tanks to capture the unique expression of each variety and our three micro-terroirs in the final blend. Barrels are carefully selected, and the wines are aged with great expertise.

Plot-by-plot
management

The seven grape varieties used at Château Galoupet, Cinsault, Grenache, Mourvèdre, Rolle, Sémillon, Syrah, and Tibouren, each play a vital role in our winemaking process. Tibouren is particularly special and characteristic of Côtes de Provence rosé, but every variety has its own distinct needs. We adapt our planting and pruning methods accordingly, as well as the nutrients (calcium, nitrogen, or potassium) applied plot by plot through organic compost. Our deep understanding of each vine's requirements enables us to monitor and care for them with the utmost attention.

Cultivating
a rare grape variety:
Tibouren

Tibouren is among the oldest vines cultivated at Château Galoupet. It is a black grape variety with thin skin and white flesh, making it ideal for rosé. Introduced to Provence by the Romans, the region now accounts for only 450 hectares, representing 2% of the total vineyard area. As delicate as it is challenging to grow, this grape variety requires particular care and gentle handling. We continue to plant Tibouren in order to revive this natural heritage, which is both highly sensitive and exceptionally expressive.

Winemaking

Our production process preserves the freshness and intensity of each grape variety, from vineyard to glass. It requires close vigilance, even after harvest. We press the fruit delicately in our inert gas presses to retain the aromas of the pulp while preventing the grapes from oxidising. The harvest from each of our 41 plots, including those of Tibouren, is vinified and aged individually in carefully selected casks. The creation of the Cuvée G de Galoupet relies on fermentation in stainless steel tanks. For the Cru Classé, a distinct approach is taken: around half of the final blend undergoes ageing in 600L French oak casks, both new and one year old. This method aims to give the rosé a more structured terroir profile with great ageing potential.