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 "Croix De Bois 2017 Red"
Jancis Robinson - 16
""Cask sample. 11 hl/ha.
Dark, slightly burnt black fruit with a raisined quality about it. Very fine, furry tannin. Moderate length, simple fruit persistence"
R. Parker - Wine Advocate - 96/100
James Suckling - 93/100
Vinous - 94-95/100
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
unctuous, ample with warm tannins. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years.
Selective hand picking at maturity.
The soil, typical of the appellation Châteauneuf-du-Pape, is composed of big quartzite shingles and sandy red clay.
Vinifications are made in concrete tanks. Grapes are destemmed and the vatting lasts around 3 weeks, in order to polymerize the tannins. Only the free-run juice is used to make this wine.