Wines said to come from « organically grown grapes» can use the French « AB » (organic farming) logo. This means that we comply with “Organic Farming” specifications. The French « AB » logo comes from the French Agricultural Ministry.
ECOCERT is an organic inspection and a certification organism founded in 1991 by agronomists for sustainable development, which aims to offer recognition to those who engage in this type of production. The ECOCERT’s principal activity consists in an inspection, in the field, of the respects of a standard’s demands (regulation, standard or specification). Then, ECOCERT issues a document which certifies the compliance of the products, systems or services with the standard. ECOCERT principally certifies food and food products but also certifies cosmetics, detergents, perfumes and textiles.
Ratings "Monier de la Sizeranne 2000 Red"
Vinous - 90/100
"Ruby-red. Precise aromas of currant, gunflint, smoke and licorice. Juicy and penetrating; quite vibrant for 2000. This offers excellent density and volume. Very firm tannins avoid dryness. The finish is broad, smoky and persistent. But Mazoyer says the 2001 is a bit more concentrated."
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
deep garnet red, with purplish lights.
red fruit (rapberry, blackcurrant), with a hint of liquorice.
good attack, round and elegant wine with concentrated and gentle tannins.
The final is on blackcurrant, raspberry and spicy (pepper) aromas when it is young.
Sommelier's advice: Venison fillet in red wine sauce.
Mature "Saint Félicien" cheese.
Hand harvesting at optimal maturity.
Our Hermitage “Monier de la Sizeranne” comes from a blending of different soils from West to East: • “les Bessards”: from a granitic origin, it constitutes the “soul” of a good Hermitage. • “le Méal”: old alluvial terraces, with a lot of gravels and shingles more or less calcareous. • “les Greffieux”: silty soil with shingles.
Entirely destemmed, the grapes ferment in concrete tanks. From one to two daily treadings ensure a good extraction. Temperature varies between 30 and 33°C.
18 months ageing, 85% of which takes place in oak barrels, giving the wine its notes of oak. The remaining 15% is aged in concrete tanks to preserve minerality and freshness.