Domaine des Homs is a wine estate in the heart of the Languedoc region at the foot of the Montagne Noir, in the Minervois AOC area. In addition to the Mediterranean climate with very hot summers, are have :
– An eastern wind, “Le Marin”
– A northwestern wind, “Le Cers” – very dry
It is located on a sandy-silty-schist plateau. The terroir of the estate does not suffer from hydric stress.
The vineyard includes 15 hectares of AOC Minervois and 7 hectares of Vin de Pays.
In 1865, Paul De Crozals, our ancestor, discovered this exceptional terroir on this terrace in the Minervois. He fell so deeply in love with it that he acquired the estate and its land.
The gold medal for the “Gravières de Sancastel” cuvée at the Macon agricultural competition in 1974 attests to the exceptional quality of this terroir. When the jury asked him the name of this cuvée which did not have a name at the time he said: “It is the gravel mound without the château” in other words “Gravières de Sancastel” which will become the name of the cuvée until today.
Jean-Marc DE CROZALS
and his team put in all their heartfelt efforts
to create the wines of Domaine des Homs.
In order to reach this level of quality, the domain
requires the presence of a large number of staff who
work full time all year round.
The quality of the grapes at harvest is essential for the quality of the wine to come. At Domaine des Homs, great attention is paid to the maturity of the grapes and to the fruit selection on the vine, in order to harvest only ripe and healthy grapes.
As soon as the grapes arrive in the cellar, the harvest is sorted on a conveyor belt.
For the red wines, after de-stemming and light crushing, the vinification is done in a traditional way, with long macerations, regular pumping over and delestage, in order to obtain rich and concentrated wines.
It is the indigenous yeasts of Homs that start the fermentation of the must; they are a true expression of the terroir. Extraction is tailored to the different grape varieties and plots, and also to the conditions of the vintage. The rhythm of pumping over and punching down of the cap in particular, is adapted daily to each tank. The maceration takes place at around 28°C, regulated at all times.
When the wine has extracted the best from the grapes, the most appropriate moment to “de-cuve” is decided.
The “free-run juice” is transferred to another vat where it will carry out its malolactic fermentation.
The “press juice” is vinified separately, it does not contribute to the Domaine des Homs cuvées.
In 2018, we invested in a barrel cellar, with controlled temperature and hygrometry. These 400 and 500-litre barrels allow our cuvées to age peacefully in wood and gain in elegance.