Côtes du Rhône Artésis BIO '23

OGIER

Grapes varieties

Grenache, Syrah, Mourvèdre, Cinsault

Winemaking

Partial de-stemming and no crushing. Controlled temperatures of 22/ 23°C at the
beginning of fermentation and ending at 30-32°C
– Vatting lasts for 30-35 days at 28-30°C depending on the vats. Co-fermentation of the Grenaches and Syrahs whenever the conditions allow for it (identical levels of ripeness for both varietals). Co-fermentations allow for improved synergy between these two complementary varietals. For this remarkably ripe harvest, extraction was intense with late rack and return in order to draw out the strength and depth held in the skins of the grapes.A mix of concrete vats and large tuns for 8 months.

Tasting notes

Color : Deep cherry burlat coulour with beautiful purple tints

Nose : The nose is very expressive , dominant with spice (cinnamon) and garrigue (wild scrubs) and ample fruit which is revealed after the first approach

Mouth : This is exactly how we like our Côtes du Rhône: honest and upfront. The ripe fruits dominate, complemented by a fresh and zesty side.

Alc. 14.5% by vol. (depending on vintage) / net 750ML