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.
The ladybug (or ladybird), organic viticulture’s precious little helper, is the symbol used on all our wines produced from organically grown grapes. The green logo of a little ladybug on a leaf identifies all our "biodynamic" wines.
Ratings "Esteban 2017 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 with anise tints. Copious fine bubbles.
bursting with freshness. Notes of citrus and chilled yellow-fleshed and stone fruit.
Tangy on entry, freshness and good balance on the palate, elegantly coated by the bubbles. Notes of grapefruit peel, bergamot and apricot. Tasty, saline finish.
Sommelier's advice: Langoustines a la plancha
100 % Viognier.
Clay, siliceous pebbles, calcareous gravel and loess. Areas with granitic leptynites (Gneissic metamorphic rock).
Early harvesting by hand to preserve the taste and aromatic freshness of the varietal.
Direct pressing of the entire bunches, followed by the selection of the best juices. Settling. Fermentation in low-temperature vats (12°C) until the wine reaches around 9% alcohol. Bottling followed by natural continuation of the fermentation (i.e. “prise de mousse” is achieved without the addition of external sugar) until the sparkling wine reaches around 10.5 % final alcohol.
2-3 months ageing in bottle on the lees (referred to as “sur latte”) after the fermentation is complete.