Winery & Vintage Info
The Côtes du Rhône appellation is one of the oldest in France. More than two thousand years ago, Vienna was a prestigious metropolis and first planted vineyards there. The idea which differentiates Northern from Southern Vineyards dates back to the XIIth century. The reputation of wines largely overstepping regional limits, a royal edict in 1729 re-specified the demarcation and instituted marking of casks with the letters “C.D.R.” The Côtes du Rhône wines finally attained official recognition from the INAO in 1937 thanks to Baron Le Roy de Boiseaumarié.
It is made up of several major types of terroirs, including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand soils. All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day.
The grapes are picked at phenolic maturity and are mainly harvested by machine. After a total de-stemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerisation of tannins. 6 months in concrete vats and stainless steel tanks.
