TRAVEL | Food, sun and wine are a heady mix in the South of France

By Ian Horner and Dane Chad
Updated March 22 2017 - 6:50am, first published September 9 2015 - 4:00pm
HAUT-LIROU WINERY | Sprawling hectares of vines (over 6600 vines per hectare) which are pruned short to limit the yield and the soil is turned frequently to increase aeration. The vines are fed according to soil analysis and fertilised only organically (manure, plant waste and straw). Vines are tied to obtain a minimum height of 1.8 metres to allow maximum sunlight. Authentic corks are still used, cut from natural cork.
HAUT-LIROU WINERY | Sprawling hectares of vines (over 6600 vines per hectare) which are pruned short to limit the yield and the soil is turned frequently to increase aeration. The vines are fed according to soil analysis and fertilised only organically (manure, plant waste and straw). Vines are tied to obtain a minimum height of 1.8 metres to allow maximum sunlight. Authentic corks are still used, cut from natural cork.
MAS GOURDOU WINERY | Our obliging and friendly host, with three of the bottles we tasted, Coteaux du Languedoc white, Pic Saint-Loup rose and Pic Saint-Loup red and the wine barrels in the cellar beneath the tasting room.
MAS GOURDOU WINERY | Our obliging and friendly host, with three of the bottles we tasted, Coteaux du Languedoc white, Pic Saint-Loup rose and Pic Saint-Loup red and the wine barrels in the cellar beneath the tasting room.

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