Red Valréas Côtes-du-Rhône wine
400 meters high plateau in Valréas
45 years old vines (75% Grenache, 25% Syrah) cultivated with biodynamic farming methods
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
Partly in tank and barrels during 8 months
Short recommendation >
Drink in autumn following bottling.
May keep 4 to 6 years.
Decanting before service recommended.