Wines said to come from « organically grown grapes» can use the French « AB » (organic farming) logo. This means that we comply with “Organic Farming” specifications and that we do not use any chemical fertilizers, or chemical weed killers, or pesticides, or chemical fungicides. The French « AB » logo comes from the French Agricultural Ministry.
ECOCERT is an organic inspection and a certification organism founded in 1991 by agronomists for sustainable development, which aims to offer recognition to those who engage in this type of production. The ECOCERT’s principal activity consists in an inspection, in the field, of the respects of a standard’s demands (regulation, standard or specification). Then, ECOCERT issues a document which certifies the compliance of the products, systems or services with the standard. ECOCERT principally certifies food and food products but also certifies cosmetics, detergents, perfumes and textiles.
Ratings "Le Vin De Paille 2001 White"
R. Parker - Wine Advocate - 96/100
Vinous - 91/100
"Deep golden-orange color. High-toned aromas of marmalade, oatmeal and coconut. Dense, thick, silky and very sweet, with nutty flavors of cooked apricot, honey, caramel and coconut. Sound acidity makes this very rich, honeyed Vin de Paille easy to drink."
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
the wine has an outstanding balance, concentrated and a great length. This wine can be kept more than 50 years.
Sommelier's advice: The Vin de Paille is more a desert in itself than a wine used with deserts. However, it can be matched with fruits pies : apricots, citrus fruits...
The crop is harvested by successive sortings and then dried on a straw bed for almost two months before pressing.
The winemaking process of the Vin de Paille finds its roots in the vineyard of the Hermitage. In order to revive this tradition, Michel CHAPOUTIER has decided, since 1990, to devote a part of his white Hermitage crop to raisining on straw bed.
The obtained must has a minimum concentration of 360 g of sugar per liter. After fermentation, the actual alcohol content is close to 15% vol for a residual sugar amount of 105 g per liter.
Fermentation and ageing are entirely performed in oak casks. Bottling is carried out 24 months later.