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 "Le Méal 2016 White"
R. Parker - Wine Advocate - 94/100
"The 2016 Ermitage le Meal Blanc is all Marsanne and all power, with ample weight and richness on the full-bodied palate. Grilled melon and tangerine flavors are big, bold and round yet balanced by a hint of bitterness on the finish. It should drink well for two decades or more. 2018-2035"
Jancis Robinson - 17/20
"From a small block that is always last to harvest.
Deep colour, creamy palate and loads of umami flavour giving interest too. Might get too much after more than one glass – this has really forceful character. Long, warm finish."
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.