Saint-Joseph Madone

Beef, Lamb, Game (deer, venison), Poultry

Hand-picked harvest when grapes are ripe, selective grape picking in the vineyard, the grapes are harvested in buckets then tipped into harvesting bins which can contain up to 50kg of grapes, these bins are then taken to the wine cellar

18 months in 500-litre oak barrels

Selective grape sorting by hand on a vibrating sorting table, then 20% of the volume is destemmed. Fermentation lasts 30 days with 1 pumping-over and 1 punching of the cap per day, the fermentation process takes place with natural yeasts between 28° and 34°C thanks to temperature-controlled tanks. Pressing: Grapes are placed in a pneumatic press, then in barrels for malolactic fermentation

The farm estate has belonged to the Verzier family since 1828. It is situated at the top of the hillsides overlooking the village of Chavanay just next to the statue ‘Madone d’Izeras’ and is surrounded by Saint Joseph and Condrieu vineyards. Chavanay is on the right bank of the river Rhône and is approximately 50km south of Lyon.