Côtes du Rhône Villages Sablet

Profile & Story

The wine is produced from a blend of different Hermitage terroirs, primarily sedimentary soils (including fluvio-glacial alluvium, red clay, and loess) and finely decomposed granite, sourced from sectors like Le Méal, Les Murets, and L’Ermite. Each parcel is harvested by hand in multiple passes to ensure an ideal balance between ripeness and freshness. Whole grapes are gently pressed with a moderate use of sulfur. After a light settling, fermentation is carried out using indigenous yeasts—mostly in demi-muids and foudres (80%, of which 10% are new barrels) and partly in stainless steel vats (20%). The wine is aged on total lees for 10 months with occasional stirring.

Pairing Recommendation

Recommended pairing: lobster ravioli with lemongrass broth. Suggested serving temperature: 10–12°C.