Jerome takes us into the vineyard where we talk about trellising methods and how the vines are trained to get sun exposure as well as shade. When we visited they had done a green harvest to reduce the yield. In Cotes de Provence, a maximum of 55 hectolitres of juice per hectare is permitted but at Léoube, grapes are removed to achieve a yield of 38 hectolitres of juice for more concentrated flavours. We also hear about the wild boars that love to eat grapes and can be a problem in the vineyard! Jerome gives us an overview of the Léoube range of wines. The Rosé de Léoube is a blend of Grenache and Cinsault (40% of each) plus Syrah and Mourvedre (10% of each). The Secret de Léoube is a different belng with Grenache and Cinsault but with 20% Cabernet Sauvignon from much older vines (35-60 years old). The 3 reds are Rouge de Léoube, Forts de Léoube and The Collector. They also produce a white wine and a sparkling pink.
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Provence with Jerome Pernot from Ch leoube
