Domaine de la Clapière - Jalade 2014

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Domaine de la Clapière - Jalade 2014

VDP D'Oc Pink | 12°

Ref : 470827

6.95 6, 95

Bottle 75 cL

i.e. 9.27 € / liter

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  • Keeping level Ready to drink
  • Service temperature 10°
  • Grapes Cinsault
    Grenache Noir

Our food and wine pairings

  • Charcuterie
  • Soft cheese
  • Shellfish

Our oenologists' opinion

Fruity and well-rounded

Its bright coral color offers a fresh nose of English candy and raspberry. On the palate, this wine is full with a crispy finish.

Coral clear


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

There are two winemaking methods for the rosé. The direct pressing one consists of thoroughly pressing the grapes after the harvests. The maceration or bleeding consists of letting the grapes soak in stainless steel tanks.

Domain and appellation

  • Domaine de la Clapière

    In the Languedoc region, the Clapière domain is located half-way between Montpellier and Béziers. The property has been acquired by the Castel family in 2006.

    • Terroir: The domain extending on 60 hectares whose 40 of vines is located on a gravel zone made of rocks and staying on ancient alluvial terraces. Each hectare has 3 500 plants.
    • Viticulture: At the vineyard, a sustainable agriculture has been adopted. Harvests are done mechanically because of the rapidity of intervention, at the freshest hours of the day.
    • Wine-making: The method of the “white wine-making” is done. It consists in a direct pressing. The must is then clarified before the fermentation made in stainless steel tanks with temperatures reaching 15 to 18°C.


  • Main grape

  • Grapes Cinsault, Cabernet, Grenache Noir, Syrah
  • Grapes
    • Cinsault : 60%
    • Cabernet : 10%
    • Grenache Noir : 20%
    • Syrah : 10%

Further information