Wine making:
Vinification in rough concrete tanks. The harvested grapes are totally destemmed. Fermentation with native yeasts. Progressive increase of temperature to 28-30°C. 4-5 weeks’ vatting with minimalist extraction resulting in a passive infusion and stirring of the lees during the last 3 weeks.

Nose: nose of ripe fruit, spice and bitter cocoa. Notes of blackberry jelly and aromatic herbs emerge once the wine has had chance to breathe.
Taste: soft with velvety tannins on entry, the palate shows a lovely balance of concentration and complexity. The notes of liqueurs and rich juice give way to hints of soft spice and dark chocolate on the finish.

Michel Chapoutier 酒莊創立於1808年,擁有羅訥河谷產區內240公頃的葡萄樹。
Michel Chapoutier令酒莊的釀酒質量快速進步,他的釀酒哲學甚至改變了當地的釀製方式和釀酒程序,最終使他釀製的葡萄酒可以和羅訥河谷產區最出色的釀酒師Marcel Guiga所釀製的葡萄酒互相匹敵。
從1989年開始就採用生物動力耕種和釀造方法 (Biodynamic & Organic),目的是釀造最純粹,最接近天然風土條件的葡萄酒。葡萄栽培和釀製過程的每一個決定、每一個步驟都是為了增加葡萄酒的風土條件、品種特性和年份特性。該酒莊發酵時只採用野生酵母,並且在小橡木桶中釀製,酒莊最優質的紅葡萄酒和白葡萄酒在裝瓶前均不再進行澄清和過濾。

Somm ACE 酒莊故事-【M Chapoutier】