Descriptif technique
Appelation
IGP Coteaux de l’Ardèche
Terroir
Parcels : Bois Reydon, Rouvière Boissy, Brugeas, Pauzette and La Selve
Bois Reydon : elevation of 135 m, Montmorillonite clay soil + 15 % limestone
Rouvière Boissy : hillside parcel, elevation of 136 m to 153 m, soil >50 % decomposed limestone + Illite clay
Brugeas : hillside parcel, elevation of 139 m to 161 m, Montmorillonite clay soils + 5 % limestone
Pauzette : elevation of 145 m, clay soils + limestone
La Selve : elevation of 110 m, Kaolinite clay soils
Surface area : 6 hectares
Climate : Mediterranean marked by a wide daily temperature range
Density : between 4 000 et 4400 vine plant/ha
Cépages
50 % Cabernet-Sauvignon, 25 % Grenache, 25 % Cinsault
Culture
Certified organic and biodynamic
Rendement
40 hl/ha
Vinification
Long fermentation of approximately 40 days with a daily dynamisation. Aged for 12 months 50% in amphora and 50% in oak ; no use of finings or filters
Levure
Fermentation with indigenous yeast (naturally brought by the grape skin)
Elevation
12 mois, 50% amphores de 750l et 50% en fûts de 228l de 0 à 5 vins.
Autres
14 % alc./vol. S02 total : 20 mg/l
Production annuelle
18 343 bottles
La dégustation
Tasting notes : ruby-red, dark purple color ; rich and expressive nose, combining black fruits and garrigue notes (scrubland). In the mouth, freshness, soft tanins, a long and fruity finish.
Food pairing : rustic dishes, such as beef or game (wild boar…)
Tasting temperature : between 14 et 17°
Cellaring : 15 to 20 years
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