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.
Ratings "Les Abelhas 2019 White"
Jeb Dunnuck - 88-90/100
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
its reductive nose initially offers up roasted notes which, after aeration, marry with notes of pear and pineapple. Notes of fennel and hawthorn also come through.
the wine is broad and generous on entry to the palate. Pineapple aromas with some spicy touches predominate giving way to a complex and long lingering finish.
Sommelier's advice: Recommended food pairing: scallop carpaccio with lime lemon and crushed hazel, stuffed tomatoes of “Nîmes” (chicken replace minced meat). Serving temperature: 10-12°C.
Roussanne. Production and negoce grapes.
The grapes are harvested in the early hours of the morning to preserve their aromas and freshness.
The plots are located in the commune of Montfrin. This wine comes from a soil composed of deep red clay and siliceous pebbles of various sizes. These pebbles, which absorb the Mediterranean heat, combined with the clay soil, which creates a good water reserve, ensure that the Roussanne varietal reaches full maturity while still preserving its acidity.
After pressing in whole bunches, the must is cold settled for around 24 hours. It is then vinified in stainless steel tanks with 20% in demi-muids (600 l barrels) with regular bâtonnage (stirring of the lees). Alcoholic fermentation starts spontaneously due to the indigenous yeasts.
In stainless steel tank and demi-muids on the fine lees. 7-10 months.