Marsanne.

Originally, the winemaking technique of the Vin de Paille comes from the Hermitage vineyard. In order to renew with this tradition, Michel Chapoutier decided from 1990 to set aside part of the harvest for a Hermitage Vin de Paille.

The grapes are picked up very ripe and a sorted several times before being put to dry on a bed of straw for at least two months before pressing.Normally 300 kgs of grapes are enough to vinify a cask of wine, but for the "Vin de Paille" 1 ton of grapes are necessary.

The Vin de Paille is more a desert in itself than a wine used with deserts. However, it can be matched with fruits pies : apricots, citrus fruits...

The must is very concentrated, with about 360 g sugar per liter. After the fermentation, the alcoholic strengh is about 15 % vol. for 105 g per liter of residual sugar.

The fermentation takes place entirely in new oak casks and lasts, with maturing, from 20 to 24 months.

Colour : Brilliant and golden
Nose : Complex and subtle, aromas of honey, acacia and straw.
Mouth : Frank and direct attack, very well balanced, concentrated with an extraordinary length.