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 "Le Méal 2013 White"
R. Parker - Wine Advocate - 100/100
"Easily the finest vintage of this cuvee to date, the 2013 Ermitage le Meal Blanc doesn’t give an inch to the more heralded Cuvee de L’Orée or l’Ermite. Pure perfection in a glass, with awesome caramelized citrus, pineapple, crushed rock, toasted bread and buttered peach, it’s full-bodied, massive and concentrated on the palate, with incredible purity, richness and length. As with the other top whites here, it needs a year or two in the cellar and will have 2-3 decades of longevity."
Vinous - 94/100
"Pale gold. Vibrant, mineral-accented citrus and orchard fruit aromas, along with suggestions of white flowers, iodine and smoky minerals. Stains the palate with fresh orange, pear and nectarine flavors that are lifted and given bite by a spicy gingery nuance. Concentrated and sharply focused, showing outstanding clarity and persistent mineral and floral notes on the finish."
Jancis Robinson - 17/20
"Pungent, reductive nose with distinct smokiness although real weight and richness. Neat, well balanced with some lychee notes but completely dry with none of the aroma of Gewurz. 13.7%"
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, very mineral, celery overtones, slight and well-integrated hint of wood.
ample attack, well-rounded, fine exotic freshness, roasted almond. 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 vines (more than 50 years old) give low production and guarantee high quality.
The grapes are hand-harvested generally at very good maturity (the potential alcohol content is above 14% vol.).
The grapes producing “Le Méal” come from the Méal hillside. This is an old fluvioglacial alluvial deposit soil with shingles which contribute to the soil warming.
After pressing the entire grapes, the must is cold settling between 24 and 48 hours. About 50% of the volume is vinified in big new wooden barrels (600 liters), the others ferment in vats.
Before bottling, the wine is aged in casks, with stirrings of the lees, and is checked by frequent tastings. This is organoleptic criteria which determine the length of the wooded period. In general, bottling happens from 10 to 12 months after harvesting.