Our expertise

What makes Vignerons du Terrassous unique is to have kept a craftsman's soul from the vine to the bottle.
 In the South of France, in Terrats in the middle of the hills "the Aspres" a legend wants to have been in time
 very old, while Barcelona was a meadow, near the torrent Canterrane, a city named Mirmanda.

Mirmanda would have been the domain of fairies (the encantades) before being destroyed by a sudden rise in the waters of the Mediterranean.
  Invisible to ordinary mortals, this city would have been seen only by rare shepherds, some of whom would have been appreciated by fairies
 and would have become very rich. Nobody knows the origin of this legend that shows the richness of the Catalan imagination.

The oldest known mention of the village of Terrats, in the form "Terrenum", dates from July of the year 844.
That day Argila, son of the Count of Barcelona, ​​sold to his own son, Bérà, two rooms with their dependencies.
 One was named Furchas (now Fourques village) and the other Terrenum.
A century later, in the year 960, this name was transformed into Terradas becoming shortly after Terrats.
The Terrassous are the inhabitants of Terrats, it is under this denomination that the caves of Thuir, Fourques and Terrats have gathered.
Since 1932 our winemakers have been striving on these hostile hills of France, they are now 70 to cultivate 800 ha and their will
is still hanging on these pebbles.

Our expertise

What makes Vignerons du Terrassous unique is to have kept a craftsman's soul from the vine to the bottle.
 In the South of France, in Terrats in the middle of the hills "the Aspres" a legend wants to have been in time
 very old, while Barcelona was a meadow, near the torrent Canterrane, a city named Mirmanda.

Mirmanda would have been the domain of fairies (the encantades) before being destroyed by a sudden rise in the waters of the Mediterranean.
  Invisible to ordinary mortals, this city would have been seen only by rare shepherds, some of whom would have been appreciated by fairies
 and would have become very rich. Nobody knows the origin of this legend that shows the richness of the Catalan imagination.

The oldest known mention of the village of Terrats, in the form "Terrenum", dates from July of the year 844.
That day Argila, son of the Count of Barcelona, ​​sold to his own son, Bérà, two rooms with their dependencies.
 One was named Furchas (now Fourques village) and the other Terrenum.
A century later, in the year 960, this name was transformed into Terradas becoming shortly after Terrats.
The Terrassous are the inhabitants of Terrats, it is under this denomination that the caves of Thuir, Fourques and Terrats have gathered.
Since 1932 our winemakers have been striving on these hostile hills of France, they are now 70 to cultivate 800 ha and their will
is still hanging on these pebbles.


Of the vine...

Each vine is listed according to the nature of its soil, its exposure, its age of the vines and the type of size
An identity card for each parcel.
This is very important when choosing grapes to vinify either a light and fruity rosé or simple red wine and
crunchy or a rich and silky red wine.
This attention to the vineyard is carried by each winemaker who works with centuries-old methods of
generation to generation.
As a cook who needs good ingredients to make a great dish, Terrassous is committed to producing the best ingredients.
best grapes for making great wines.


Of the vine...

Each vine is listed according to the nature of its soil, its exposure, its age of the vines and the type of size An identity card for each parcel. This is very important when choosing grapes to vinify either a light and fruity rosé or simple red wine. crunchy or a big rich and silky red wine. This attention to the vineyard is carried by each winemaker who works with secular methods transmitted from generation to generation. As a cook who needs good ingredients to make a great dish, Terrassous strives to produce the best best grapes for making great wines.


... to the bottle.

Winemaking is also the subject of great attention. Our technical team, led by Emma (engineer
agronomist and oenologist) constantly strives for excellence.
We produce qualitative assemblages of a few hundred hectoliters but also micro-cuvées of
a few hectoliters.

The high level of training of our teams in the vineyard, cellar, technical and administrative services is the guarantor
  a continuous attention of the vine into your glass.



... to the bottle.

Winemaking is also the subject of great attention. Our technical team, led by Emma (engineer agronomist and oenologist) constantly strives for excellence. We produce qualitative assemblages of a few hundred hectoliters but also micros cuvées of a few hectoliters. The high level of training of our teams in the vineyard, the cellar, the technical and administrative services is the guarantor a continuous attention of the vine into your glass.

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