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 "Clos des Poncétys 2017 White"
Vinous - 93/100
"Vivid yellow. Aromas of pear nectar, tangerine and honey, along with building jasmine and vanilla nuances on the deeply perfumed nose. Seamless and broad on the palate, displaying an impressive blend of heft and vivacity to the ripe, mineral-tinged citrus and orchard fruit and buttered toast flavors. Closes on a persistent note of Meyer lemon, with the mineral and floral notes sneaking back in slowly."
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
Dazzling wine, golden in hue, displaying a complex bouquet paired with great delicacy.
Its exquisite nose mingles elegant flowers, exotic and citrus fruits, lifted with notes of white pepper, caramel and fresh butter.
The wine is supple on the palate and the magnificent aromas develop in the mouth, rising up in waves alongside a lovely freshness. It is balanced and wide on the finish, with long-lasting aromas.
Sommelier's advice:Serve at 11° to 13°C on frog’s legs or a spicy dish like lamb tagine with lemon or chicken with ginger and lemongrass. Can be drunk young but will benefit from 5 to 10 years’ keeping.
Red clay on chalky bedrock
Light settling, immediate casking, indigenous yeasts, temperature maintained between 20° and 21°C to give opulence and structure to the wine. No malo-lactic fermentation to preserve its freshness.