CHAPOUTIER BELLERUCHE COTES DU RHONE
TerroirIt is made up of several major types of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand… All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day.
HarvestThe grapes are picked at phenolic maturity and are mainly harvested by machine.
VinificationAfter a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist the polymerization of tannins.
Maturing6 months in concrete vats and stainless steel tanks.
"Garnet red in color, this wine emits aromas of red fruits such as Morello cherries and spices of licorice and grey pepper. In the mouth, this wine has a great structure with firm and silky tannins"