Stunned by the scenic view, the Duffort family first discovered Domaine de l’Hermitage in June 1974, and produced their first vintage in 1978. The purchase of a plot of old vines in 1982 allowed for the creation of the “grand vin.” Today, the Domaine consists of a number of parcels that cover 34 hectares in the Bandol AOC overseen by Olivier Duffort. Two soil types are predominant within the estate. At the lieux-dits in Rouve, the soil and subsoil consist of tender rocks (a mix of clay and calcareous) and gypsum, which contains a lot of minerals. This warm and colorful soil which is in some places quite deep is considered the essence of great Bandol. Near Castellet, in the lieux-dit of Au Brulat, the soil is composed of very fine and sensitive clay, producing wines with finesse and delicate aromas.
The vines are planted on slopes on terrasses made of dry stones amd receive traditional treatment, without herbicides or pesticides, and have a grass cover. Hand harvesting occurs in small boxes. Gentle pressing is followed by alcoholic fermentation at a low temperature. No malolactic.
Duration And Aging Method: Aged in Stainless with the lees.
Alcohol Content: 13.5%
Acidity: 3.3 g/l
Residual Sugar: 1 g/l
Production: 120,000 bottles