Bastion de la Cité


 

History & Background

The Cite de Carcassonne IGP was first established in 1981, it includes 25 producers, mostly working as a cooperative. Bastion comes from the finest estate in the area, owned by the Logeril family. 

The Bastion de la Cite wines are made by the famous Chateau de Pennautier. 
In 1620 under the reign of Louis XII, Bernard de Pennautier, Treasurer of the States of Languedoc, laid the first stone of the château. 
Taking over from his father in 1650, Pierre Louis de Pennautier decided to build an extension to the château and entrusted the work to the architect Le Vau, who designed Versailles, and to the famous landscape designer Le Nôtre.
8 generations came and went. In 1921, the last Pennautier by name, Paule de Pennautier, married Christian de Lorgeril, a Breton gentleman.
At the family home Château de Pennautier, where vines had always grown, the history of Vignobles de Lorgeril commenced, going hand in hand with that of the Languedoc, which was to start its rebuilding process in the 1980s.
In 1987, when Nicolas took over from his parents and in 1992, Nicolas’s wife Miren de Saint Chamas took over as director of Vignobles de Lorgeril and threw herself into the job. She has remained there ever since, working alongside her husband and driven by the intuition that it is here, in the foothills of the mountains, that the great wines of southern France will best flourish.

Wine making is a natural process that requires little human intervention, and therefore we are very cautious with our processes to keep it all natural (Pennautier is certified HEV 3 as High Environmental Value).

Because the vineyards are located in-between the Pyrenees to the South and the Black Mountains to the North, it enjoys a privileged climatic position where the excesses of the Mediterranean climate are tempered by the softness of the Atlantic influences. This extraordinary mixture - where the days are sunny and warm, where the wind blows almost continuously and where the nights are cool, gives our wines a particular charm, and a persistent crisp with higher than usual acidity levels (vs. other Languedoc wines) that bright-up the fruit aromas and polish dry tannins.

Fermentation comes into play after a couple of days of low temp maceration where musts are kept at a temperature of 2 to 5° Celsius. Fermentation is started when temps reach 15-16°C with selected cultured yeasts to ensure consistency and predict the end result. During this process, temps are kept below 20°C for the reds, and below 16°C for the whites and rosés.

Once fermentation is complete, clarification begins. This is done by using natural clay, cold and gravity. We don’t use any chemicals or clarification proteins (from eggs or milk), so basically, the Bastion wines are also vegan.