Domaine Gour de Chaule Gigondas

The vines are hand harvested and the grapes are carefully selected and vinified in whole bunches. Maceration is traditional with temperature control and density checks both morning and evening. Fermentation on the skins lasts 3-6 weeks and is accompanied by pumping over, releases and regular tasting of the musts. At the end of alcoholic fermentation, following the evolution of the tannins, it’s the de-vatting. Initial blending takes place after malolactic fermentation and racking. The wine is then aged, some of which is aged in old oak vats.

Grape varieties: 80% Grenache, 10% Syrah, 10% Mourvèdre. Partner with; grilled or roasted red meats, duck with olives, Bresse Chicken, country salad, goats cheese, melon and strawberries in the summer months.