The European regulation on organic farming covers not only the production and processing but also the control and packaging of organic food. A product may claim the word ‘organic’ when the rules specific to organic production defined in one of the regulations recognized by the European Community are complied with, and the operator has obtained a valid certificate for that product. To this end, each operator undertakes to be controlled at each stage of the production chain by an independent third party accredited according to the ISO 65 standard, such as ECOCERT. Our Spanish wines are certified by the regional organization CAECyL, Public Control Authority for Organic Production of Castilla y León, itself mandated by the Spanish National Accreditation Body.
The ladybug (or ladybird), organic viticulture’s precious little helper, is the symbol used on all our wines produced from organically grown grapes. If you want to know which of our wines are “organic”, look for the white logo showing a little ladybug on a leaf.
Ratings "Belleruche 2017 Red"
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
Due to its popularity, this product is unfortunately no longer available
Sign up to be informed when it is back in stock
deep garnet red.
intense, fruity (blackcurrant/ raspberry) and complemented by notes of white pepper.
this wine is juicy, powerful and fruity (red fruits notes) on the palate, with lovely roasted notes. There are silky and delicate tannins.
Sommelier's advice: Recommended food pairing: young milk-fed lamb. Serving temperature: 16-18°C. Ageing potential: 3-5 years.
Mainly Grenache and Syrah.
The grapes are picked at phenolic maturity and are mainly harvested by machine.
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… 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.
After a total destemming, 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 polymerization of tannins.
6 months in concrete vats and stainless steel tanks.