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    Domaine du Moulin

    Gaillac ‘Cuvee Florentin’

    France, Southwest, AOP Gaillac


    Winery Overview

    For three centuries, the Hirissou family has owned and operated vineyards in Gaillac, deeply rooted in the land on both sides of the Tarn River. The first record of Hirissou family vines begins with Pierre Hirissou, who was born in 1827. Antoine Hirissou, born in 1855, took over as the second generation and grew the vineyard dramatically in his time. He was a prudent trader, manager and businessman, and constructed a cellar in the center of Gaillac. At a time when wine was a commodity as important as bread, Antoine stored three harvests-worth of wine, and everybody knew the Hirissou family would always have wine to sell! This enabled Antoine to continue selling his wine and keep the family business alive, even in years of bad harvest when wine became very rare. Jean Paul and Dominique Hirissou took over the family winery in 1976. As soon as they arrived, they chose to focus on increasing the quality of their wine with each vintage by sourcing the best soils in the area, building a new winery adapted to produce wines of great quality, and opening the doors for wine tourism. Nicolas Hirissou, their son, is now in charge. Upon returning from his studies in 2002, he was handed the keys to the winery and granted the ability to take control of Domaine du Moulin wine production. "For 15 years, I model, I try, I succeed, I miss, for one purpose: to make a great wine. My family and my two passions - falconry and Corsica - help me in this adventure to make a polyphonic wine." - Nicolas Hirissou Instagram


    Located on both banks of the Tarn, surrounding the historical town of Gaillac, the 38 hectares of the Domaine duMoulin combine two soils of high quality and original vines. The advantageous combination of the two lands produces both fat and fruity wines on clay-limestone soils, and finessed and tannic wines produced on gravelly soil. Great care is taken to work the soil and vine management in a reasoned way out of respect for nature. Thus, the constant search for balance allows the winery to bring a harvest of quality. A strict control of yields, 40 to 45 hectoliters per hectare, and even 25 hectoliters for red wine Florentin, followed by individual fermentation per plot, brings character to each finished wine.


    High density planting - 7500 vines/hectare. 25 hectoliters produced from one hectare. Occasional green harvest to maintain vine health. Organic farming practices and hand harvest. The winery is currently undergoing the 3 year process of becoming certified Agriculture Biologique.


    Yeast is added to begin fermentation, and then the grapes receive a 2 month maceration, with pigeage during the first 2 weeks. 500 cases produced.


    The wine ages for 1 year in barrel and 6 months in bottle prior to release.

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