SYNDICAT INTERNATIONAL VIGNERONS EN CULTURE BIO-DYNAMIQUE. In 1998, the members judged it essential to determine, in practical terms, the fundamental principles that any wine producing property must respect in order to be able to describe itself as a biodynamic operation. A specific set of specifications for the growing of vines and vinification was therefore established, excluding the use of all oenological products that aim to modify the grapes’ initial balance and neutralize the effect of vintages, with a view to preserving all of the potential of the “terroir” in the wine and retaining the energy capital acquired by the biodynamic farming of the vines. In order for inspections to be as objective as possible, the Union decided to entrust them to an independent body, ECOCERT SAS France, which checks that each member property respects the viticulture and vinification requirements. After four years of conversion to biodynamic agriculture, the SIVCBD issues official BIODYVIN approval to members that have been inspected during this period. All SIVCBD domains’ member are therefore AB certified by an inspection body and BIODYVIN by the SIVCBD following the Ecocert SAS France control.
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.
The ladybug (or ladybird), organic viticulture’s precious little helper, is the symbol used on all our wines produced from organically grown grapes. The green logo of a little ladybug on a leaf identifies all our "biodynamic" wines.
Ratings "Pie VI 2016 Red"
R. Parker - Wine Advocate - (91-93) /100
"Full-bodied, velvety and dense, the 2016 Chateauneuf du Pape Excellence Pie VI is a blend of 60% Syrah and 40% Grenache. Plummy and chocolaty, it's almost fudge-like and will likely mature quite quickly."
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
nose of ripe fruit, spice and bitter cocoa. Notes of blackberry jelly and aromatic herbs emerge once the wine has had chance to breathe.
soft with velvety tannins on entry, the palate shows a lovely balance of concentration and complexity. The notes of liqueurs and rich juice give way to hints of soft spice and dark chocolate on the finish.
Sommelier's advice: Recommended food pairing: candied pork cheek with chanterelles.
65% Grenache. 35% Syrah.
Lower terraces of the Rhône, old alluvial deposits, pebbles over Creteceous marl.
Vinification in rough concrete tanks. The harvested grapes are totally destemmed. Fermentation with native yeasts. Progressive increase of temperature to 28-30°C. 4-5 weeks’ vatting with minimalist extraction resulting in a passive infusion and stirring of the lees during the last 3 weeks.