Vermentino- Also planted as “Pigato” in Liguria and known as “Rolle” in Southern France. It is a white grape grown in Southern France, Northern Italy, and the islands of Corisca and Sardina. Vermentino is known for appealing aromas and produces invigorating acidity with green and citrus notes on the palate. In Tuscany, however, the wine presents depth and complexity in floral and slightly soapy qualities. Vermentino grapes are often compared to Viognier when grown in Northern Italy. All Vermentino is meant to be consumed while young and fresh. The grapes are amber-yellow and hang in pyramidal bunches. Vermentino is also used as a blender in varietal wines such as Colli di Luni and Cinque Terre. The first DOCG of Sardinia was Vermentino di Gallura. Sardinia is careful to pick the Vermentino grapes early in order to ensure the favorable crisp and fresh characteristics. Some DOCs in Liguria use the Vermentino grapes to produce a dry passito, even though this type of grape is not associated with sweet wines, and having virtually no residual sugar. The Southern France region of Provence has allowed the Vermentino grape to be used in some AOC production. The United States and Australia have also been growing Vermentino varietals and are having much success in producing wines with crisp, floral, and tart characteristics.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Jean-Claude et Nicolas Fayolle Hermitage Rouge Donnieres is made from 100% Syrah.
Made from 40-year-old vines planted on granitic and rocky soils in the Lieu dit "Les Donnieres" at the bottom of the Hermitage's hill.
Intense inky ruby red color.
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality.
The finish is very long, clean and juicy and offers a great spicy mouthfeel.
Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed).
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.
Delicious with grilled red meat such as venison or lamb and most cheeses.