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'Mes vignes de Saint-Paul' sulfite-free

Sulfite-free organic wine with a winemaker's touch

Style

'New generation' sulfite-free organic wine, no faults, no oxidation and no off-flavours. Made organically, in the oenology ‘nature’ technique with the rational of ‘let nature do its thing’.

Varieties

Dominantly Syrah 50%, Merlot 35% and Grenache 15%.

Where

Upper valley of the Agly: vineyards of Fontanes for Merlot, and Fenouillet for Syrah and Grenache.

Vineyard

4000 vines per hectare with careful trellising. Grey clay soils. Organic growing with no synthetic treatments. Hand-picked at optimum ripeness balancing fruit and freshness. Transport in cases to our winery and loading of whole-grapes by gravity (conveyor belt) with no sorting.

Winemaking

Careful destemming of Merlot whole-grapes and loading in vats (filled with CO2) for a traditional winemaking process. Carbonic maceration for the Syrah (whole-grapes, with stems).

Ageing

8 to 9 months ageing with lees in deoxygenated vats to ‘fix’ the fruit flavours. Racking done under the protection of neutral gas: Nitrogen and CO2. Sterile filtration membrane to avoid any risk of alteration and follow regular processes to avoid bacteria. Bottled at the end of April 2015 in bottles pre-filled with Nitrogen. Ready to sell after rest further ageing in bottles.

Analysis

Alcohol: only 12%; pH: 3.6; SO2: <7 mg/l; total acidity: 3,54 gr/l.

Tasting note

Deep purple colour with black cherry hints for this sulfite-free wine, gourmand and tense, “guided by man who is seduced by her beautiful freshness and purity of her fruit and expression of textual sensations”. Characteristics of the varieties present: violet and spices for Syrah, red berries of cassis for Merlot. Good resistance to oxidation after opening.

Serving

Percentage of alcohol of only 12%! To serve with spicy dishes or cooked with sauce. Grilled or smoked meats, Mediterranean cuisine: tajine, lamb.
Awarded at Millesime Wine Challenge 2016 (for the second time).

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