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 Granilites 2016 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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Garnet red with purple highlights.
Nice intensity of wild dark berry notes (blackcurrant, blackberries), mineral notes (graphite), underscored by lovely, smooth oakiness. Palate: soft and well-balanced.
Soft and well-balanced on entry. Fine, tight tannins, beautiful mineral tautness derived from the granite. Long-lasting finish with lovely dark berry notes.
Sommelier's advice: Fish in tapenade sauce Small game, lamb Cooked pork meats Soft cheeses, goat's cheese
By hand in dry, sunny weather.
Granite terrain created by the wind and geological alteration resulting in restrictive soils with good drainage. Here we find the principal soil and climatic elements of great Saint-Joseph wines. These slow kinetics of maturation give the “Granilites” wine great freshness, minerality, and acidity potential.
Temperature controlled fermentation in concrete vats, using indigenous yeasts. 4 weeks maceration was carried out, followed by malo-lactic fermentation in cask.
Maturing is carried out in casks for the first 12 months, and is completed in concrete tanks for 6 months.