Thanks to the winemaker's know-how, Domaine d'Anglas produces organic wine without sulphite

Carole and Roger Gaussorgues produce authentic Languedoc wines, wines vinified with respect for tradition and terroir.
Throughout the year, it is an extraordinary work that they carry out to be able to make organic wine without sulfite.

Thus, they are busy in the vineyards during the 4 seasons. They put into practice ancient techniques complemented by more modern techniques in order to offer you wines of exceptional quality. The result is an organic wine without sulphite, without artifice, marked by the typicity of its terroir of origin, in the Terrasses du Larzac appelation.

Behind each of your tastings is actually a year of work!

At Domaine d’Anglas, quality is preferred to quantity with a yield of 25hl/ha instead of 60hl/ha. Come and discover the richness of its organic sulphite-free wine.


Manual Harvesting for an organic and sulphite-free wine

It is in September and/or October that Carole and Roger finally see the fruit of a whole year of work: it’s harvest time ! A joyful and gourmet period, a great reward.

They chose to pick the grapes by hand to preserve the whole bunches. They carefully sort the best grapes: the damaged bunches are not harvested. To limit the handling of the grapes, the pickers cut the bunches with pruning shears. They then gently place them in a bucket. Then, they empty the bucket into boxes that are then transported on a trailer to the cellar.

The harvested grape can also be used as fresh fruit, for those who want to make “their organic grape cure”!

Discover the video of the traditional harvest at Domaine d’Anglas.

Vinification of organic wine without sulfite

Vinification is the operation that transforms grapes into wine. This is one of the most important steps in the creation of a cuvée. The more attention to detail you have, the higher the quality of the product. Thus, Roger organizes each stage of the vinification with delicacy in order to respect the natural quality of the grapes. Even if the recipe has been more or less the same for hundreds of years, the winemaker adapts his vinification according to the organic wine without sulphite he wants to produce.

At Domaine d’Anglas, the harvest arrives on the reception dock, above the cellar. Thanks to a semi-buried cellar, a vestige of the great-grandmother Marie, the juice or grapes flow by gravity directly into the vats. Then fermentation begins. Here, Roger practices an artisanal and natural vinification, without the addition of sulphite, which allows to preserve the pure expression of the grapes.

Vinification takes place in 2 stages:

  • Yeast fermentation, which is the natural chemical process during which grape juice turns into alcohol.
  • Malolactic fermentation that acts when the previous stage is completed. It keeps the wine quality constant and reduces its acidity.

Wine ageing

Once the fermentation is complete, Roger matures his wines for a few more months in order to refine them. It is during this period that the wines become more complex and enrich their aromatic palette. Roger rigorously selects the wines that will go in oak barrels, in barrels, or in vats. 

  • Wines aged in 228 L Burgundy oak barrels:

« Facing the Castle », AOP Terrasses du Larzac red, « Chemin des Moutons », AOP Terrasses du Larzac red, « Face au Château » AOP Languedoc white, and « Bordered by the Mulberry Trees » AOP Languedoc rosé.

  • Wines aged in oak barrels or vats:

  « Spirit of the Garrigue » AOP Languedoc red, « Le Petit Roy » IGP Pays de l’Hérault red and white, « Farigoulette » Wine of France red and rosé.

Thus the ageing of the wines of Domaine d’Anglas continues smoothly and with finesse.


This step makes it possible to finalize the different vintages and sublimate them! It is done with the oenologist thanks to a careful and applied work, after several tasting tests. The blending makes it possible to play on the complexity of the wine and on the aromas it will develop.

We respect the specifications of theTerrasses du Larzac and Languedoc appellations, which require the production of blended wines. Our cuvées are therefore the result of the blending of different grape varieties, with the exception of our organic wine without sulphite Petit Roy red which is made from a single grape variety: the old vines of Carignan.


Bottling is carried out at the property. It is at the end of the blends and the tasting that the date is decided. On this day, several operations are carried out: filtration, drawing, capping, capping, labeling and cardboarding.

At Domaine d’Anglas, we are very rigorous about the selection of dry materials to preserve our organic wine without sulphite: from the choice of the quality of the caps, through the type of bottles and the style of labels.In order to offer  wines of impeccable quality, no detail is left to chance!

All the wines of the estate are very stable naturally. They can be kept for many years, in good storage conditions, and they will slowly improve over time. So, let yourself be tempted by a tasting at the estate !

Winter at Domaine d’Anglas

Winter is the time when the vine is at vegetative rest. This is also the time when the winemaker does some work to prepare the future harvest to produce his organic wine without sulphite.

AGROPASTORALISM : During the winter, from December to the end of March, 400 ewes come to the land of Domaine d’Anglas. We thus combine the activity of breeding with the cultivation of the vine. The herd grazes and fertilizes the soil. Roger also enriched the land with composted sheep manure from October to November.

So you can guess why the sheep became the emblem of the Domaine d’Anglas. This is the logo that we find on all our labels!

SIZE: This is the main activity of winter. Pruning is done manually and takes place from December to March, or even April. But be careful! The earlier you prune, the earlier the buds appear, which leads to the risk of frost. Pruning therefore consists of removing unnecessary wood from the previous year and preparing for the future harvest by guiding the growth of the vine. A vine stock is alive. It is necessary to know how to observe and analyze it in order to adapt the effort that will be asked of it. This includes forecasting the number of clusters for the coming year. Size is the essential factor in the search for the final quality to obtain an organic wine without sulphite.

Spring and summer at Domaine d’Anglas

In spring, the atmosphere warms up, and the vines wake up.
Indeed, it is a period when the vine grows, develops its foliage and above all, produces grapes. At that time, Roger first took care of his land, then accompanied the growth of the vine until its harvest.

In order to help the vine defend itself and keep the soil alive, he uses only natural products containing no chemical molecules for theonly treatments carried out. It uses copper and sulfur moderately, in prevention, to fight diseases such as powdery mildew and mildew.

From mid-May to the end of July, various works take place at Domaine d’Anglas: first, disbudding to rid the vine of its useless young shoots. Then, mowing that eliminates the grass under the stump. Then, Roger does some ploughing or doodling the vines to remove the weeds.

Finally, in August and September, Roger regularly checks the maturity of the grapes, with the help of the oenologist. Thus, they decide together the most opportune time to harvest the grapes intended to produce the organic wine without sulphite.





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