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 "Les Albizzias 2017 Red"
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
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bright crimson red with light pink tints.
notes of laurel and crushed strawberries laced with a few floral notes (lilies).
the intense black fruit (cherries, blackberries, blackcurrants) and garrigue scrubland notes are a perfect foil for this wine’s silky tannins which create the lovely complexity so characteristic of the Côtes-du-Rhône.
Sommelier's advice: Recommended food pairing: Nîmes-style aubergines with Camargue rice.
The grapes are picked at perfect maturity in the early hours of the morning to ensure they arrive in a fresh condition for the vinification.
The vineyard 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 brought by the sea some several million years ago.
The harvested grapes are totally destemmed and then vinified in concrete tanks. Alcoholic fermentation starts spontaneously with the indigenous yeasts and maceration lasts between 5 and 7 weeks. We taste the wine regularly and carry out pumping-over operations every day to gently extract the aromas and tannins.
In concrete tanks on the fine lees. 7-10 months.