| Soil composition |
The soil is composed of chlorite and ferruginous mica-schist blending in loess depressions. |
| Harvest |
The grapes are entirely hand-harvested at maturity. |
| Vinification |
After destemming, the grapes go into concrete tanks. Daily punching (pigeage) ensures a good extraction of colour and tannins. The temperature does not exceed 33°C. Fermentation lasts between 3 and 4 weeks depending on the vintage. |
| Ageing |
Ageing lasts 14-16 months. 80% of the wine is aged in oak barrels with a majority of new wood. The remaining 20% are aged in stainless steel vats. |
| Pairing |
Small game (pheasant, duck), tender, red meat, dishes in red wine sauces, soft cheeses. |
| On offer |
Price M. Chapoutier Cote Rotie Les Bècasses Rouge 2019 € 72.07
ex VAT
|