Situated on slopes facing south/south-east of Ampuis, the vines are planted on various types of soil. Some of the parcels are situated on brown schist rich in iron oxide producing well-structured wines. The others are located on blond schist composed of alluvium and loess bringing about more supple and aromatic wines.

 

Winemaking:

Handpicked harvest, sorting of the healthy and well-ripened grapes. Total destemming. Cold maceration before fermentation, alcoholic fermentation at 35°C. Maceration following fermentation at 30°C. Malolactic fermentation in barrels.

 

Region: Vallée du Rhône

Appellation: Côte Rôtie AOC

Grape Varieties: 90 % Syrah, 10% Viognier

Maturing: 18 months in fine oak from Allier and Nevers. Barrels: 50 % new with oxygen added every 4 months. Each parcel is vinified separately to obtain different wines expressing their own special character. These wines are then blended to obtain a better balance between the strength and the elegance of these terroirs.

Ageing: They distinguish themselves in their youth, but also after 10 to 15 years ageing.

 

Tasting notes:

Fruity, fleshy and refined.

 

Service Temperature:

Best served at 16-17°C. It is required being decanted.