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Now Viewing: Domaine Pegau
The story behind the Domaine de Pegau begins in the late 17th century with our ancestors farming a few small fields of vines bordered with olive and cherry trees. The revenue from the cherries sold in the local provençal markets covered the costs of working the vineyards. The olives and their golden oil were for family consumption, whilst the grapes went into producing the already famous red wine of Chateaunuef-du-Pape. The grape picking was family work which took place in an ambience of light-heartedness and fun but with a respect for quality and even then a vigerous selection of the best grapes. At the end of the row the horse waited patiently for the moment when he felt the wooden paniers gorged with grapes weighing down his cart. Once at the winery the grapes were lightly pressed to break the skins – foulé, (the word means literally press by stepping on), the whole bunches were put in the vats and then the wine-making took place over a period of 15 days. Times have changed, but this traditional style of wine-making is continued today at the Domaine de Pegau. The great grand parents and the grand parents of Paul Feraud expanded the Domaine Feraud fils (as it was known before Pegau) to 22 hectares (49 acres). Elvire, who married Léon Feraud was a self taught winemaker as well as mother to four children. Paul, the youngest, at first worked for his mother, then in 1964 he decided to make his own wine from 5 hectares and initially produced about 8000 bottles. Any remaining wine was aged in the traditional demi-muids (a barrel containing 600 litres, or sold in bulk to the local negociants. In 1987 a new chapter opened, when Laurence, the daughter of Paul and his wife Odette, having finished her wine studies came back to work with her father. The Domaine de Pegau was created to associate the experience and talents of father and daughter.
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