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.
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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.