Aromas of stewed cherries, hints of garrigue, and thyme. The wine is fruity and round in the mouth. WINEMAKER  Philippe & Jean Claude Lambert APPELLATION  AOP Côtes du Rhône Villages Plan de Dieu GRAPE VARIETIES  60% Grenache, 30% Syrah, 5% Cinsault, 5% Mourvèdre TERROIR  Limestone clay soil covered with pebbles. Certified organic winery CULTURE & VINIFICATION  Organic culture, the vines are ploughed, and we use organic fertilizer. The stems are removed, and the vatting is done during 20-25 days in concrete tanks at 77°F. The malolactic fermentation and aging take place after vatting in the same tanks. The vinification is …

A complex and powerful wine with spicy aromas. WINEMAKER  Philippe & Jean Claude Lambert APPELLATION  Gigondas GRAPE VARIETIES  50% Grenache, 50% Syrah – Organic Wine TERROIR  Clay-limestone, stony soil. The 30-year-old vines located on the Gigondas plateau are hand-harvested. Certified organic winery CULTURE & VINIFICATION  After the harvest, the fruit is destemmed and undergoes alcohol fermentation with controlled temperatures. The juices are blended together before followed by malolactic fermentation in concrete tanks. AGING  9 months in concrete tanks. FOOD PAIRING  Wild boar, ribeye, and cheese. ALCOHOL  14.5% Technical Sheet PDF

Generous red fruit aromas followed by hints of licorice, white pepper, and sweet spices. WINEMAKER  Philippe & Jean Claude Lambert APPELLATION  AOP Côtes du Rhône GRAPE VARIETIES  75% Grenache, 25% Syrah TERROIR  Near the slopes of Sablet, the soil is composed of limestone clay. It cools and nurtures the vines, ensuring a perfect ripeness to the grape. Certified organic winery CULTURE & VINIFICATION  After the harvest, the fruit is destemmed and crushed. The vatting period lasts around 15 days, followed by aging in cement tanks for 6 months guaranteeing a pleasant fruitiness. FOOD PAIRING  Aperitif, pizzas, pasta, and burgers. ALCOHOL  14.5% Technical Sheet …