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Today, Cazes has no less than 220 hectares of vineyards, which produce 13 different wines every year. This diversification has been brought about in part by our desire to experiment and to learn, but above all by the wide variety of terroirs found in the region.
Any short tour of the vast amphitheatre that makes up the Roussillon vineyards, bordered in the East by the Mediterranean, in the South by the Pyrénées and in the West by the hills of Corbières will reveal a multiplicity of soil types.
The specific terroir of Cazes is ideally located at the crossing of the mid-slope terraces of the Agly Valley and the alluvial debris of the Reboul River, around the communes of Rivesaltes and of Salses-le-Château.
Cazes vines grow on a soil perfectly suited for the production of high quality wines, as they are mainly made up of clay-limestone with some schistose materials as well as siliceous pebbles.
                                                                                                             Grapes varieties are apportioned as follows:
- Syrah 48 ha, Mourvèdre 21 ha,  Carignan 1,5 ha used for the production of Côtes du Roussillon and Côtes du Roussillon Villages AOP
- Grenache noir 30,5 ha for Côtes du Roussillon, Rivesaltes Grenat and Rivesaltes Tuilé AOP                                                                                   - Cabernet Sauvignon 19 ha, Merlot 13.5 ha, Tannat 1.5 ha, Cabernet Franc 1 ha, Petit Manseng 1 ha for red and rose Côtes Catalanes IGP    - Muscat d'Alexandrie 27 ha, Muscat à petits grains 17 ha for Muscat de Rivesaltes AOP
- Grenache Blanc 6 ha for Rivesaltes Ambre AOP                                      - Viognier 5 ha, Colombard 1 ha for white Côtes Catalanes IGP

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Because we grow so many different varieties and produce so many different wines, the harvest programme begins in mid-August, when we gather in the Chardonnay, Muscat a Petits Grains, and Macabeu grapes, and does not end until mid-October, when we harvest Grenache grapes with a minimum potential alcohol level in unfermented sugars of 14%, measure on the vine, for Rivesaltes.
The grapes are brought back to the cellars in their natural unbroken state. They are sometimes destemmed, sometimes crushed, and sometimes left whole depending on the desired wine type.
Twelve different vinification procedures are required to produce our range of 13 wines. While the fermentations are singing their sweet song in the vats, under the supervision of our cellar workers and oenologists, we analyse, taste, and retaste.
A delicate task indeed, since no mistakes can be countenanced in putting together the blends that will create Cazes quality.

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