Gigondas red
Gigondas red
Price incl. alcohol tax, shipping and VAT.
Also available in the following Mixboxes:
Domaine les Sibu
Mixed Red from Rhône
Collection from the prestigious Côtes du Rhône Villages appellations of Sablet, Gigondas, and Vacqueyras.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Domaine les Sibu will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
France
Region/Subregion:
Rhône
Classification:
AOP
Certification:
Fairtrade
Grape:
Mourvedre (30%)
Grenache Noir (70%)
Vintage year:
2022
Color:
-
Aroma:
The nose is deep and powerful. Its bouquet ranges from ripe fruit to black olives, with spicy and liquorice notes, sometimes going sometimes as far as zan.
Taste:
-
Alcohol content:
14%
Sugar content:
0.6 g/l
Acidity:
3.4
pH-value:
3.5
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
16 - 18 °C
Food pairing:
Aperitif, Asian, Beef, Buffet food, Charcuterie, Cheese - mature and hard, Cheese - mild and soft, Dessert, Game, Lamb, Mushrooms, Pasta / Pizza, Pork, Poultry, Shellfish - natural, Spicy food, Veal, Vegetables
Ageing potential:
2 - 10 years
Food pairings by the winemaker
- Aperitif
- Asian
- Beef
- Buffet food
- Charcuterie
- Cheese - mature and hard
- Cheese - mild and soft
- Dessert
- Game
- Lamb
- Mushrooms
- Pasta / Pizza
- Pork
- Poultry
- Shellfish - natural
- Spicy food
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Limestone, Sand
Terroir:
scree colluviated with quaternary, mixing blades of clay and limestone more or less thick depending on the sectors, stony red clay on the terraces of the plan of god, strong sandy dominant on the edges of the village.
Harvest:
Picked by hand
Fermentation:
Concrete (100%)
Storage:
Old oak (15%) 18 months
Concrete (85%) 18 months
Winemaker:
Alazard Loïc
Manual harvests partially destemer depending on the vintage and maturity. Indigenous yeasts, rigorous control of temperatures rather cold at the beginning (small cold pre-fermentation) to fix the color and the greedy character: daily pumping over, remuage of the lees, small pigeage, soft maceration with daily tasting and vatting ranging from 15 to 20 -25 days.