Italian immigrants, the Leperchois family arrived in France in 1920. Their passion for winemaking has driven them to make fruity, expressive and spicey wines.
The fourth generation of the family, brother and sister Fabien and Magali now manage the estate. Christian started to work in organic and obtained ecocert certification in 1997 and when Fabien joined the winery he converted into biodynamic and obtained demeter certification in 2009.
Their terroirs have been chemical-free for a long time now, to the joy of the winemakers, the environment, the terroirs and of course, the customers.
Domaine des Carabiniers is located in a privileged place on the slopes and plateaus, legacy of the Rhône river and the Mediterranean Sea where two crus were born: Lirac and Tavel, surrounded by vineyards of Côtes-du-Rhône. Lirac is close to Châteauneuf-du-Pape, but is on the right bank of the Rhône river and has the same rounded pebbles.
The name of the Domaine des Carabiniers comes from the Italian “carabinieri” (horse-mounted guards) who were watched over the region during the 14th century when the Popes were living in Avignon.
The cellar is built on the site of an ancient stable where the “carabinieri” kept their horses. The horse has become the symbol of the estate.
Observing the harm to nature and the environment due to the use of chemicals naturally encouraged Fabien and Magali’s commitment to implement organic and biodynamic principles on the estate.
Closely controlled biodynamic agriculture allows them to produce clean and fruity wines and to support their terroirs to reinforce the life of their soils and their plants. As with homeopathy for humans, Fabien and Magali prefer to reinforce natural defenses of their vineyards and to highlight their terroirs.
Just as a great Chef needs good products for his recipes, Fabien and Magali Leperchois know they need healthy fruit to make a great wine!
Vinification should respect the quality of the grapes to ensure a wine’s finesse. When the fruit reaches the cellar door, nothing is added that could disturb the natural processes. Therefore, only natural yeasts can do the job to keep the fruity purity of the wines.
These principles need irreproachable hygiene in the cellar to ensure good balance and wines of the highest quality.