This wine comes from various soil types, with each plot planted to match the grape varieties best suited to those soils. Grenache, which makes up about 70% of the blend, thrives on sandy-clay soils on hillsides with good south-southeast exposure. This gives
the grapes a fleshier, more concentrated character and provides a well-structured base for blending. Syrah (20-25%) is primarily grown on slightly silty clay at the foot of the slopes, where the cooler, more humid microclimate produces
fresh, fruity grapes. The remaining 5% consists of complementary varieties: Mourvèdre, Counoise, and Cinsault.
LA FIOLE CÔTES-DU-RHÔNE red
AOC CÔTES DU RHÔNE
TERROIRS
HARVESTING
Each grape variety is machine-harvested separately, early in the day to avoid the afternoon heat.
VINIFICATION
Grenache and Syrah are vinified separately in concrete vats. Grenache undergoes a maceration period of 2 to 3 weeks after fermentation to build body. Syrah ferments and macerates for 7 to 10 days to retain as much fruit as possible and limit tannin extraction, preventing a drying sensation on the palate.
AGEING
The blend of the two grape varieties is aged in stainless steel vats for 12 months.
TASTING
This wine is distinguished by a superb deep and brilliant ruby colour, captivating in its brilliance.
On the nose, a beautiful aromatic intensity is expressed through fruity and spicy notes, where blackcurrant and plum dominate, offering a promise of delicacy and character.
On the palate, the attack is fresh and supple, revealing generous flavours of ripe fruit, accompanied by nuances of liquorice that bring complexity and refinement. The velvety texture and harmony of these aromas are prolonged on a long finish, imbued with finesse.
Ideal for tasting at 16-18°C, this wine goes perfectly with grilled meats, dishes in sauce or a selection of mature cheeses, enhancing the richness of its aromas and its beautiful structure.
Whiffs of raspberry preserves introduce this bright, boldly fruity red. A rich, warming sip with penetrating black-fruit flavors, it's structured by crisp acidity and a bitter espresso-powder edge. Best enjoyed young.
