Artésis Red Organic
Our Côtes-du-Rhône Artésis is matured in our cellars in Châteauneuf-du-Pape where our artesian wells provide the natural humidity necessary for perfect barrel ageing.
Les cartes en main
Nature
A myriad of soils with excellent drainage properties and water reserves which enable the vine to resist hydric stress. The sun and Mistral winds work their magic.The hand of man
Predominantly Grenache noir, gobelet trained vines, yields of 44 to 50 hL/ha. Sustainable viticulture. Manual harvests and full cluster vinification to ensure freshness and length.Character and potential
Organoleptic profile: red and black fruits. Aging potential: upwards of 5 years. Generous, honest and very approachable wines.Notre ambition
Vision
Edouard Guérin: ‘In these terroirs our priority is capturing the fruit and retaining freshness. Our careful cultivation techniques ensure this (no green harvests and no leaf stripping) as well as our works in the cellars where we artially de-stem and carry out co-fermentation. I like to balance out the generosity of the Grenache with the tension of the Syrah.’Profile
Honing the tannins to give the wine finesse and softness. Avoiding crushing where possible whilst simultaneously seeking depth, strength and good extraction. We want the true character of the terroir to shine through. A wine that can hold its own at the tableTasting notes
‘This is exactly how we like our Côtes du Rhône: honest and upfront. The ripe fruits dominate, complemented by a fresh and zesty side. Quite a character!’Détails techniques
Additional information
| SOIL TYPES | Pebbly plateau in the Aygues Valley |
|---|---|
| VARIETALS | Grenache, Syrah, Mourvèdre, Cinsault |
| VINIFICATION | Partial de-stemming and no crushing. Controlled temperatures of 22/ 23°C at the |
| AGEING | A mix of concrete vats and |
| FOOD AND WINE PAIRING | Roasted, stewed and sauce-based red meats |
| SERVING TEMPERATURE | 15-16°C |
| CELLARING POTENTIAL | 3-5 years |
