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 "Lieu-dit Payrolles 2016 White"
Jancis Robinson - 17/20
"Co-owned vineyard with Anne-Sophie Pic. Granite soil. Biodynamic. High elevation – last to harvest. 100% Marsanne fermented in old demi-muids.
Beautiful nutty aromas with a touch of caramel and honey. Full body but not thick or heavy. Delivers excellent refreshment as well as full flavour. Savoury finish with a touch of salinity."
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
Dense golden yellow with green lights.
Firstly, on the nose, the wine presents a great aromatic complexity with citrus aromas, white-fleshed fruit, pear and great floral notes (hawthorn). We also notice some notes of reductions with great vegetal notes (polypod, anise…) giving elegance and freshness.
The palate is generous, ample and enhanced by a great mineral tension. We notice a great aromatic persistency on the finale.
Sommelier's advice: Anne-Sophie Pic suggests to serve a turbot steamed over grated black truffle with asparagus and peppermint with this Saint-Péray “Sélection Parcellaire”.
Grapes are hand-harvested.
Grapes come from a granitic soil at high altitude on a small local area, Payrolles.
The whole bunches are pressed. The fermentation is performed in casks under controlled temperature with natural yeasts.
Then the wine is aged in ½ muids (600 l) barrels from 10 to 12 months.