Terroir

Area : 2,5 ha – Communes : Chavanay, Malleval (42), Condrieu (69) – Grape variety : 100% Viognier

The hillsides on which lie the parcels of Côte Bellay and de Boissey are made up of light soils of deteriorated granite.  Facing due south, they provide an environment in which the Viognier grape specially grown to give low yields (30hl/ha), realises the best of its aromatic potential.

 Vinification

Manual harvest when the grapes are ripe (13-15 degrees), strict sorting of very ripe berries,

Alcoholic fermentation in barrels :  the temperature is controlled at 15-18°C

Malolactic fermentation in barrels

Pellicular maceration for about 10 hours allows the full expression of the aromatic strength of the harvested berries.  This bouquet of aromas is enriched and diversified during the alcoholic and malolactic fermentation processes, which take place in barrels in which a progressive exchange between the wine and the wood takes place.  Slow fermentation in barrels means that the generous fruitiness of the Viognier grape is preserved and a rich, aromatic wine is produced.

 Maturing

8 months, 10% new wood, finely grained oak from Allier and Nevers, 

Batonnage : once a week

The lees are preserved during maturing.  By a process known as batonnage, the lees are regularly stirred up into suspension in the wine, as they are important to the achievement of the full-bodied smoothness of the Condrieu.