SYNDICAT INTERNATIONAL VIGNERONS EN CULTURE BIO-DYNAMIQUE. In 1998, the members judged it essential to determine, in practical terms, the fundamental principles that any wine producing property must respect in order to be able to describe itself as a biodynamic operation. A specific set of specifications for the growing of vines and vinification was therefore established, excluding the use of all oenological products that aim to modify the grapes’ initial balance and neutralize the effect of vintages, with a view to preserving all of the potential of the “terroir” in the wine and retaining the energy capital acquired by the biodynamic farming of the vines. In order for inspections to be as objective as possible, the Union decided to entrust them to an independent body, ECOCERT SAS France, which checks that each member property respects the viticulture and vinification requirements. After four years of conversion to biodynamic agriculture, the SIVCBD issues official BIODYVIN approval to members that have been inspected during this period. All SIVCBD domains’ member are therefore AB certified by an inspection body and BIODYVIN by the SIVCBD following the Ecocert SAS France control.
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 "De L'Orée 2012 White"
R. Parker - Wine Advocate - 99/100
"Moving to the entry level reds, all of which were still in barrel, the 2012 Crozes-Hermitage La Petite Ruche is a rounded, supple effort that has clean, classy raspberry and black raspberry fruit, spice and hints of flowers to go with a medium-bodied, nicely textured and balanced profile. It’s a delicious effort to drink in its first 4-5 years of life."
Vinous - 94/100
"Limpid gold. A bright, intensely perfumed bouquet displays fresh pit fruits, tangerine, pungent flowers and Thai basil, with a zesty mineral nuance building quickly. Rich yet energetic, showing excellent focus and depth to its juicy peach and orange flavors. Becomes spicier on the finish, which features chalky tannins and a touch of floral honey. Manages to be both rich and lithe, and has the capacity to reward extended cellaring."
Jancis Robinson - 17/20
"Quaternary sediment. Broad, vegy nose. Really satisfies the back of the palate. Almost gingery. Full bodied with a satin texture though it is not massive. Neat. "
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
intense golden yellow, with hints of green and gold.
very intense, hot shingles, toffee, very ripe, fruity lemon with floral overtones of acacia and hawthorn.
well-rounded start, full bodied, very complex with overtones of ripe fruits, spices and roasting. Very long in the mouth, with a fresh final note. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years.
Sommelier's advice: Foie gras Crayfish,lobster Fish, poultry in sauces White meats Goat's cheese,blue cheese Spicy dishes and curry
Marsanne. The old vines (60 to 70 years old) guarantee low yields and a quality production.
Hand harvesting at maturity.
The grapes producing “De l’Orée” come from “Les Murets” plot. This soil is made up with very old fluvioglacial alluvial deposits.
After pressing, the must is cold-settling for around 24 hours. About 50% is vinified in big wooden barrels (600 liters) with regular stirrings of the lees, the rest is in vats.
Maturing on lees with regular stirrings for 6 months. Before bottling, the ageing in casks is checked by frequent tastings. The maturing lasts between 10 and 12 months.