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 "Côtes-du-Rhône Collection Bio 2017 Red"
R. Parker - Wine Advocate - (89-91) /100
"A 70-30 blend of Grenache and Syrah, Chapoutier's 2017 Cotes du Rhone Collection Bio is a flat-out excellent effort. Crushed stone and garrigue notes mark the nose, followed by purple fruit on the full-bodied, velvety palate. Impressive for its concentration and length, it should drink well through 2025."
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
open and precise on the nose, with red fruit aromas.
honest and delicious on entry. This wine is full, fat, rich, with silky tannins. It shows beautiful structure. Fruity and elegant finish.
Grenache and Syrah
The grapes are picked at full maturity.
The terrain is made up of Villafranchian terraces (smooth round pebbles). The plots are located in the Gard at the crossroads of the Papal Palace in Avignon and the famous Roman aqueduct “Le Pont du Gard”.
The grapes are de-stemmed and go into concrete tanks. The temperature of fermentation is controlled to preserve varietal aromas. Short gentle pumping over at regular intervals throughout the day in order to extract aromas, colouring matter and tannins. Post fermentation maceration lasts around 3 weeks. The decision on when to remove the wine from the vat is based on tasting the wine.
The wine is aged in concrete tanks and bottled at the end of the spring that follows the harvest.