CROZES-HERMITAGE NOBLES RIVES

Granite in the north of the vineyard, fluvial-glacial alluvium and terraces of rounded pebbles from the Rhône in the southern part. Some patches of loess (wind-blown deposits) in places.

VINIFICATION:

Strict selection of grapes based on origin and ripeness.

All grapes are destemmed.

Traditional fermentation in temperature-controlled stainless steel or concrete vats.

Vatting for 20 to 25 days using gentle extraction methods: punching down, racking and regular pumping over depending on the progress of fermentation.

Fermentation and maceration temperatures controlled at around 26°C.

Malolactic fermentation in vats before ageing.

AGEING:

9 to 12 months: partly in vats, to preserve the purity and freshness of the fruit, partly in 400-litre oak barrels (40%) of various ages, to refine the structure, volume and length of the wine.