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Appellation >

Red Valréas Côtes-du-Rhône wine

Location >

400 meters high plateau in Valréas

Vineyard >

45 years old vines (75% Grenache, 25% Syrah) cultivated with biodynamic farming methods

Yield >

25 hl/ha

Geology >

Sand and pebbles packed into a clayey-sandy matrix

Natural wine-making process >

Sorted manual picking
15 days maceration in concrete tanks
Partially de-stemmed clusters
Fermentation with natural yeasts
Light addition of sulfite after malolactic fermentation depending on vintages

Ageing >

Partly in tank and barrels during 8 months

Bottling >

After Easter

Short recommendation >

Drink in autumn following bottling.
May keep 4 to 6 years.
Decanting before service recommended.

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