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    • Châteauneuf-du-Pape (Côtes du Rhône, France)

      Soil

      Clay-chalk soil with a blue-clay subsoil

      Blending

      70% Grenache, 10% Syrah, 10% Mourvèdre, 6% Cinsault et 4% other AOC varieties

      Vinification

      They are destemmed, slightly crushed and placed in a fermentation vat. These steps, combined with long vatting (18 to 31 days), gently extract the maximum amount of phenolic constituents, tannins, anthocyans and resveratrol which give the wine its structure and colour and also have health-promoting properties.

      Aging

      During the 15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony.

      Aging potential

      It is ready to drink, but still can be aged for 10-15 years

      Awards

      Gold medal: France Agricultural Competition 2015

      Read more

      Châteauneuf-du-Pape (Côtes du Rhône, France)

      Soil

      Clay-chalk soil with a blue-clay subsoil

      Blending

      30% Clairette, 20% Grenache blanc, 25% Bourboulenc, 22% Roussane, 3% Picpoul et Picardan

      Vinification

      The grapes are picked and sorted by hand, then pneumatically pressed to extract their juice at low pressure. The juice is then fermented at a controlled temperature of 18-20°, which enhances its fruitiness while preventing “technological” aromas. It is then preserved on fine lees for several months before bottling. No malolactic fermentation takes place.

      Aging

      The wine is aged in vats and in barrels (10-20%), following by early bottling (five to six month after the harvest) to capture its fruit and lively personality

      Aging potential

      It is ready to drink, but still can be aged for 5-10 years

      Awards

      Gold medal: France Agricultural Competition 2015

      Read more

      (Côtes du Rhône, France)

      Soil

      Clay and sand

      Blending

      75% Syrah, 25% others

      Vinification

      The grapes were harvested when they reached the perfect maturity. The berries were in cold maceration till the intensity of the color reach the level preferred. They pressing were carried on based on the different grape varieties. Then the wines were fermented with controlled temperature and make sure to reach the best expression of the fruits.

      Aging

      In the end of the alcoholic fermentation, the wine was extracted twice before blending. Then the blended wine stayed in cold temperature controlled vat for 4 months before the bottling.

      Aging potential

      It is ready to drink. It is suggested to finish in the year.

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      (Côtes du Rhône, France)

      Soil

      Limestone and ancient alluvium

      Blending

      60% Grenache, 40% Syrah

      Vinification

      Parcellar selection; optimum maturity; the grapes are scratches and pressed; long maceration in stainless steel vats with controlled temperature (around 1 month); Controlled extraction to get the best color and the structure of the wine.

      Aging

      In stainless steel vats

      Read more

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