Cote-Rotie La Vialliere
- Red
- Still
- Syrah
Winemaking Information
Whole bunches are fermented for ~1 week and then macerate for an additional 15-20 days with the cap submerged by nets. The wine is moved to a mix of foudre, piéces, and 228l barrels for malolactic fermentation and a year of aging. Anywhere from 0% to 15% can be new wood, depending on vintage volume.
Vineyard Information
Only estate grapes from La Viallière are used. Average vine age is 40-50 years, though some dated to the 1930s. Up to 5% Viognier can be included in the f inal blend.
