.Serge Férigoule launched Le Sang des Cailloux in 1982 and now owns about seventeen hectares in the southern Rhône. Back in 2015, Serge passed on the baton to his son Frédéri for winemaking, but he is still greatly involved in the vineyard. His Vacqueyras rouge is made from 70% Grenache, 20% Syrah, 10% Mourvèdre and Cinsault grown on clay, limestone soils with Galets Roulés, which together provides good drainage and heat retention. The name of the Vacqueyras rouge changes each year and is named after his daughters: Floureto, Doucinello and Azalaïs. The precision and care practiced in the vineyards are also employed during the winemaking processes, where all the hand harvested grapes are de-stemmed before going through the natural fermentation in cement cuvees.
Subsequently, the wine is raised in foudre for a minimum of six months before being bottled. The wine is showing notes of black fruit, spicy garrigue and leather. This rich and structured red will pair wonderfully with some casseroles or a pork roast.