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.
BIODYNAMICS WORKS FOR: feed the earth and men, respect the living, the rhythms and the terroir, strengthen soil life and plant health, create balanced farm property. Demeter is a reference to the Greek Goddess of grain and fertility. The Demeter certification program was established in 1928, and as such was the first ecological label for organically produced foods. Demeter products have a double certification: they are controlled and certified organic according to the European specifications and according to the Demeter specifications. Demeter biodynamic certification is used in over 50 countries, it guarantees the respect of the biodynamic principles on farm property and during the transformation of the products.
Ratings "Combe Pilate "Les Lognards" 2019 White"
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
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pale gold hue.
nose of grapefruit and slightly toasted almonds with some hints of bergamot and linden.c
broad on entry and generous on the mid palate. The citrus notes complement the hints of linden and soft spice. This all gives way to a long-lingering and savoury finish.
Sommelier's advice: Recommended food pairing: sauteed prawn brochettes with spices, trout tartare with crispy vegetables (radishes, carrots, cucumbers) and tapas of sauteed squid with green olive tapenade. Serving temperature: 10-12°C.
100 % Viognier.
Clay, quartz pebbles, limestone gravel and loess. Areas with leptynites (gneissic metamorphic rock) granitoids.
Harvesting by hand at optimum maturity.
Direct pressing of whole bunches. Selection of the best juices coming off the press. Settling. Fermentation in demi-muids.
Ageing on the gross lees in demi-muids for 10-11 months.