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 "Temenos 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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deep black hue flecked with purple.
reductive nose with notes of graphite, black fruit jelly and laurel, complemented by hints of cedar and fig leaves.
broad on entry, then big on the mid-palate with velvety tannins. Shows nice balance between freshness and power with an aromatic range dominated by spices, nice ripe black fruit and sooty notes.
Sommelier's advice: Recommended food pairing: skewers of beefs and vegetables marinated in pesto. Serving temperature: 18°C.
Decomposed granite known locally as “gore”. Within the different parts of the appellation: Les Reynards (south-facing granite slopes bringing maturity and minerality), Mazard (east-facing slope bringing body and volume) and Saint-Pierre (high-lying area bringing freshness and complexity).
Traditional vinification, destemmed grapes. 10 days fermentation in unlined concrete tanks. Maceration lasts 4-5 weeks.