Domaine de Cala box

To visit the Domaine de Cala site, you must be of legal drinking age in your country of residence. If there is no legal age for consuming alcohol in your country, you must be over 21.

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THE ABUSE OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. Domaine de CALA SUPPORTS THE RESPONSIBLE CONSUMPTION OF WINES AND SPIRITS. ENTERING THIS SITE YOU ACKNOWLEDGE THAT YOU ACCEPT ITS TERMS AND CONDITIONS OF USE AND PRIVACY POLICY

The Expertise

Appeal to senses.

Human’s expertise and scientific knowledge to better serve history and tradition while respecting grapes and soils.

With more than 30 years in the culinary spotlight, acclaimed chef Joachim Splichal goes back to his roots in Provence, France, where he learned to cook, to open a winery dubbed Domaine de Cala, producing rosé wine in both a four-varietal blend and a three-varietal, oak barrel-aged Prestige blend. Throughout his illustrious culinary career—which started in Provence, then came to California and went from one restaurant to an empire including more than 70 establishments across the East and West Coasts—Splichal always yearned to open a winery in Provence. After signing on his twin sons as partners, Splichal requested the talents of internationally renowned Winery Consultant Stéphane Derenoncourt to make the red wine and ensure world-class winery operations. Derenoncourt then introduced Splichal to Bruno Tringali, an expert in Provençal rosé, who joined the team as rosé winemaker. Provence native François Rigord also came aboard, devoting his seasoned Provençal vineyard expertise to Domaine de Cala’s 60 acres of vines.

Born and raised in Toulon, Bruno Tringali studied first Agriculture to specialize later in the Oenology field. He graduated as Oenologist in Montpellier in 1988 and exercised as such at "Domaine du THOUAR LE MUY" from 1989 to 1993.  
  
In 1994 he created his own brand "Château CAVALIER" where he handled all the operations, from wine management to quality development as well as the brand marketing.  
  
For several years he gained experience in wine production procedures, such as HACCP, quality systems like IFS and ISO and chemical analysis with COFRAC accreditation.  
  
With his expertise he became a strong consultant for nearly thirty wine producing farms in Provence Alpes Côte d'Azur region before collaborating with Stéphane Derenoncourt.

Proud of his heritage and with all the expertise gained through the years, Bruno Tringali became an expert in the expression of the Southern terrors and valorization of the Provence Rosé.

Born and raised in the North of France, Stéphane Derenoncourt arrived in the Bordeaux region in 1982 to participate in the grape harvest, partly through financial necessity, but mainly by pure chance.

For several years, he has been working in every aspect of vine culture, moving from properties to properties and gaining a good reputation in the area.

In 1990, he began working at Chateau Pavie-Macquin in Saint-Emilion, which, in the space of just a few short vintages, acquired a solid international reputation.
Derenoncourt was spotted by Stefan von Neipperg who offered him responsibility for his Saint-Emilion properties. They quickly turned La Mondotte into a cult wine.

Riding the wave of this success, Stéphane Derenoncourt enjoyed a growing notoriety, gaining real respect in the professional sphere. He has a profound commitment to terroir. Stéphane’s devotion to the interaction between site, soil and climate that gives a wine its defining character is the touchstone of his quest to find authenticity in each wine he makes.

Vintages

  • CALA Prestige

    • 2016
    • 2016

      With slightly pink reflections, 2016 CALA Prestige has a nose of tropical fruit, blood orange peel and grapefruit on a background confectionery of sweet spices. On the palate, the intensified exotic dimensions embellished with floral notes, give it a nice, harmonious complexity.

      • 57%

        Grenache

        Grenache is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in the south of France. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content.

      • 27%

        Syrah

        Syrah is a dark-skinned grape used as a varietal and is also blended. Wines made from Syrah are often powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils: from violets to dark berries, chocolate, espresso and black pepper.

      • 16%

        Rolle

        The Rolle is a light-skinned wine grape variety, primarily found in Italy, Corsica and France. Because it ripens late, the grape needs a warm climate and can be grown only in regions which get plenty of sunshine.

  • CALA

    • 2016
    • 2016

      Salmon pink color with bright reflections, its citrus nose evolves towards aromas of red fruits, cherry and strawberry.
      Its soft and silky mouth-feel is followed by gourmand note of red fruits already present in the nose.

      • 50%

        Cinsault

        Cinsault is a red wine grape, whose heat tolerance and productivity make it important in Languedoc-Roussillon. It is often blended with grapes such as Grenache and Carignan to add softness and bouquet.

      • 25%

        Grenache

        Grenache is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in the south of France. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content.

      • 18%

        Syrah

        Syrah is a dark-skinned grape used as a varietal and is also blended. Wines made from Syrah are often powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils: from violets to dark berries, chocolate, espresso and black pepper.

      • 7%

        Rolle

        The Rolle is a light-skinned wine grape variety, primarily found in Italy, Corsica and France. Because it ripens late, the grape needs a warm climate and can be grown only in regions which get plenty of sunshine.

Savoir-Faire

A great wine starts out in the vineyard.

Harvesting

Harvesting

The red grapes are harvested by hand in small crates, which allows us to protect all grapes both at the time of cutting and during transport to the winery. The respect of the fruit is very important to guarantee our quality requirements.

Fermentation

Fermentation

The Conversion of grape juice into wine. With the help of yeast, identical to the property, sugar naturally present in the grapes is processed into alcohol. We follow this significant and magical stage by using our 5 senses: sight, taste, touch, hearing and smell.

Maturing

Maturing

The wine that has raw since its birth, is carefully reared in great oak barrels and vats. Its tannins are rounded during the breeding

which makes it possible to have wines silky and pleasant at the moment of their marketing.

Elaboration

Elaboration

An important moment in the creation of a wine. We must imagine this stage as a puzzle whose different parts represent the identity of the soils and the different grape varieties. The assembly of these pieces reveals, at the tasting, the identity of the property.

Bottling

Bottling

This is the last step in the creation of the wines. Domaine de CALA strives to respect and preserve wines during this modern and technical process in order to guarantee a unique identity for each wine.