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 "La Garrigue 2018 Red"
Jeb Dunnuck - 90-92/100
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
complex and fine, with floral like aromas (jasmine, violet) at first, followed by notes of garrigue scrubland, liquorice and cherry.
clean and fruity on entry to the palate with notes of wild berries and grenadine, as well as flavours of thyme and an exotic touch of pomegranate. These are accompanied by silky tannins adding a hazelnut touch which creates nice length of the palate. Shows great elegance and great finesse.
Grenache, Syrah. Vines around sixty years of age.
Harvested at first light to prevent oxydation, thereby ensuring the grapes arrive in the tank at the right temperature.
The harvested grapes are fully destemmed and then go into small stainless steel tanks, keeping the grapes from each of the previously selected vineyard plots separate. The alcoholic fermentation starts spontaneously with the indigenous yeasts and is then temperature-controlled. The vatting time is approximately 6 weeks enabling an optimal extraction of the aromatic potential, colour and tannins. Running-off and racking operations are determined by tastings and the wine is made exclusively from the free-run juice.