A story
Château Fonsalade, now owned by the BARBE family (since 2014), has been established since the 15th century.
The first winegrowers, who came from the surroundings of Saint Pons de Thomières, settled around the natural water source from which the estate's name comes. Indeed, the water drawn from the source is exceptionally rich in sodium bicarbonate, which gives it a very slightly salty taste and its name "Funt Salad" in old Occitan.
Over the years the name has gradually evolved into Fonsalade but the qualities of the water have remained: the sodium bicarbonate present in the water that we use for our viticulture work helps to naturally combat mildew and powdery mildew, and it also repels many parasites.
In the 17th century, thanks to the construction of the Canal du Midi and taking advantage of the economic development that accompanied it, the property developed with the construction of the house and the aging cellar in 1790.
On its 32 hectares of vines, Château Fonsalade produces between 120,000 and 150,000 bottles. Each wine has its own signature and identity, in particular depending on the nature of the plot, the age of the vines and the yield because our goal is to seduce all palates, from professionals to wine lovers and those who love the great wines of Languedoc. Join us with the wines of Château Fonsalade!
On the road
It was from 1839 that wine sales were recorded under the name Château Fonsalade. Located at the foot of the Montagne Noire, about twenty kilometers north of Béziers, Fonsalade has long been a place of welcome and sharing, which is how pilgrims took advantage of the hospitality offered on their way to Santiago de Compostela via Arles. Three cypress trees planted at the entrance to the estate meant that they could stop to drink, eat and sleep.
A link between past and present, the three cypresses are now represented on our logo and bear witness in their own way to the generosity and conviviality offered to our visitors.
Geological wealth
Château Fonsalade is located on a geological fault. This particularity is an exceptional wealth because even if the schist and clay-limestone soils are dominant, we work on no less than seven different types of soil: from schist-sandstone to gypsum marl and rolled pebbles.
This mosaic of soil is completed by a variety of exposures and altitudes, 15 hectares are located on the plain and 18 hectares on hillsides, the highest of which reach 350 meters above sea level on the heights of Roquebrun. Fonsalade forms a valley surrounded by hillsides and swept by the north winds or conversely by the maritime entrances. This specificity makes it a terroir generally 3 to 4°C cooler than the rest of the appellation, this freshness significantly marks the wines of Fonsalade.
Respect for the ecosystem
and biodiversity
We want to protect this exceptional terroir and its ecosystem. This is why we have chosen to replant southern grape varieties: carignans, cinsaults or grenaches better adapted to our climates. For more fragile grape varieties like Syrah, we have chosen to replant regularly rather than overprotect the plant from attacks.
Our philosophy is to aim for zero input in our soils. Thus, weeding is mechanical and nutrition is organic, even if this represents a much greater workload than in traditional cultivation. We are convinced that this is the only sustainable alternative.
Finally, we are surrounded by a very rich ecosystem, we contribute to its development by planting every year fruit trees of old varieties and honey plants for pollinating insects.
Technical and precise gestures
for exceptional wines
Making good wines, which give pleasure to those who produce them but even more to each taster, whether expert, occasional or even neophyte, requires attention and precision in each gesture. This is why we have chosen to carry out all the cultivation and winemaking work ourselves. Only a team of experienced harvesters comes to lend us a hand from mid-August to the end of September.
We carry out the majority of our harvests by hand: at night or at dawn exclusively. Our objective is to start our fermentations below 14°C to protect and preserve the maximum of aromas. Each plot is vinified separately to preserve their intrinsic characteristics.
The Château Fonsalade and Felix Culpa vintages come from unique and identical plots year after year.
