Château La Croix Martelle has taken the most beautiful names for its fine wines from the local Occitan language.

Sirus

Sirus offers intense and greedy fruits, it’s a very spontaneous organic wine. While tasting it you will be seduced by its freshness and the softness of its tannins.

GEOGRAPHICAL LOCATION:

In the lowland areas of the Montagne Noire and at the foot of the Cevennes mountain range..

APPELLATION: AOC MINERVOIS LA LIVINIÈRE.

Located in the heart of the Minervois in the rural area known as « Petit Causse », AOP Minervois La Livinière is one of Languedoc’s first growths.

VINEYARD AND HARVEST:

Coming from a rigorous selection of the youngest plots of the main varieties Grenache Syrah and Cinsault Sirus reveals well balanced flavours and softness.
Since 1998, the estate is conducted in organic farming.
The time for harvesting is decided when grapes reach perfect ripeness after tasting the grapes.

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VINIFICATION AND MATURATION:

When they arrive in the cellar, the selected grapes are destemmed and vinified separately. Maceration in vats continues for around 3 weeks with strict control of temperatures. Few months later each variety is tasted and the final blend is choosen.

Domaine de Sirus is then matured for a year in vats where the wine becomes softer.

TASTING AND FOOD AND WINE PAIRING:

With its garnet red appearance, Sirus is a greedy subtil harmony of fruity notes and soft tannins.

Sirus will come perfectly with the meal from the aperitif the starter, the main plate either vegetables or poultry, till the chocolate dessert.

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L’Onoriva

Geographical location:

In the lowland areas of the Montagne Noire (black mountain)and at the foot of the Cévennes mountain range.

APPELLATION: AOC MINERVOIS LA LIVINIÈRE.

Located in the heart of the Minervois, in the rural area known as “Petit Causse”, AOC Minervois La Livinière is one of Languedoc’s first growths.

Vineyard and harvest:

Organic Farming label since 1998

Grenache combined with Syrah is the main grape variety in Onoriva : the over 15 year-old vines of this variety express complexity and a rare elegance on the terroir of La Croix Martelle. Organic vineyard management delivers an exquisite freshness to the Grenache grapes, which is also found in the balance of the wine.
The time for harvesting is decided when grapes from these plots are selected and tasted. It usually falls around mid-September, when the grapes reach perfect ripeness.

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Vinification and maturation:

When they arrive in the cellar, the selected Grenache and Syrah grapes are destemmed and vinified separately. Maceration in vats continues for around three weeks, with strict temperature control (25°-26°C).
In November, the vats of each grape variety are tasted and the final blend is chosen. Onoriva is then matured for a year in vats, where the wine acquires remarkable finesse.

Tasting and food and wine pairing :

With its garnet-red appearance, Onoriva expresses a palate of flavours where cherry notes mingle with aromas of eau-de-vie and spices. Its warm, intense nose prepares the way for a mellow, expressive taste. Its personality reveals an extraordinary balance between delicate tannins and ripe black fruit aromas.
Onoriva is a perfect match for a fillet of beef with new potatoes. It also expresses itself well with a fresh Pélardon goat’s cheese from Cévennes.

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Belaya

GEOGRAPHICAL LOCATION :

In the lowland areas of the Montagne Noire (black mountain) and at the foot of the Cévennes mountain range.

APPELLATION: AOC MINERVOIS LA LIVINIÈRE.

Located in the heart of the Minervois, in the rural area known as “Petit Causse”, AOC Minervois La Livinière is one of Languedoc’s first growths..

VINEYARD AND HARVEST:

Organic Farming label since 1998

Dominated by a majority of Grenache, Belaya is enhanced by the presence of Syrah and Mourvèdre.
Rigorous selection of the best plots of these three varieties is the starting point for a wine which symbolises the whole spirit of La Croix Martelle.
The organic farming techniques that are meticulously applied to these vines mean that the grapes selected for this wine give it a unique, natural character..

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VINIFICATION AND MATURATION:

The date of the harvest is determined by regular tasting of the grapes and only the vines which have reached perfect ripeness are approved for picking. Usually, the harvest of the various plots takes place between mid-September and early October.
From the moment they arrive in the cellar, all the grapes are destemmed and each variety is vinified separately. The grapes are macerated for at least four weeks and daily tastings determine any pumping over or rack and return that need to be carried out in the tanks.
In November, the final blend for Belaya is determined and maturation lasts for a year in vats. After bottling, the following year, the wine matures for another year in bottle before being released for sale..

TASTING AND FOOD AND WINE PAIRING:

Belaya incarnates the spirit of Château La Croix Martelle. This wine has a gorgeous ruby appearance with purple glints and an intense nose of black fruit and Mediterranean plants.
The incredibly fine palate is both fleshy and sensual, with a rare balance. Its character is a wonderful match for a leg of lamb with aubergine gratin and ripe Roquefort blue cheese..

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Capfinada

GEOGRAPHICAL LOCATION:

In the lowland areas of the Montagne Noire (black mountain) and at the foot of the Cévennes mountain range.

APPELLATION: AOC MINERVOIS.

Between Montagne Noire (black mountain) and Canal du Midi, AOC Minervois is one of the eldest Languedoc AOC.

VINEYARD AND HARVEST:

Organic Farming label since 1998

Grenache, Mourvèdre and Cinsault are the three varieties which make up Capfinada. This surprising blend is subtle and refined in the rosé wine made by Château La Croix Martelle.
The organic farming techniques which are applied to the vineyard all year round allow these grape varieties to express themselves naturally. They are harvested in early September to ensure that the grapes are picked with wonderful freshness.

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VINIFICATION AND MATURATION:

When the grapes arrive in the cellar, they are destemmed and then placed into individual vats, depending on their variety. Maceration lasts just a few hours and the juice extracted has a pale colour and is rich in aromas.
Vinification takes around two weeks and the wines are then matured on lees for three months. This maturation in vats with regular lees-stirring enhances Capfinada’s exquisite character.
The three grape varieties are blended during the spring, and Capfinada is bottled soon afterwards.

TASTING AND FOOD AND WINE PAIRING:

Adorned with a pale pink colour, Capfinada expresses marvellous grace in its primary aromas. Stone fruit notes mingle delicately with floral and sweet spice aromas. The long, delicious palate expresses the wine’s magnificent harmony.
Capfinada can be paired with green olive tapenade served as an aperitif, and salmon trout cooked en papillote (in plots) on a bed of mixed vegetables.

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