Saint-Joseph Madone

Roasted lamb and casseroles.

The vines are planted at the top of southeast-facing hillsides at an altitude of 300 m. Sub-Mediterranean, cold winters and hot and dry summers. Rains regularly during the other seasons (approximately 600 to 700 mm per year). Single Guyot method of pruning –trellising on wires. De-hydrated organic compost (bovine-manure based), treatment with herbal teas, biodynamic preparations, sulphur and Bordeaux mixture to maintain the balance between the vines and the soil. Leaf-thinning, removing laterals. Mechanical ploughing of the soil, alternate rows are left for natural grasses to grow.

18 months in 500-litre oak barrels (up to 7 years old).

Selective grape sorting by hand on a vibrating sorting table, Not destemmed. Lasts 28 days with 1 pumping-over and 1 punching of the capper day, the fermentation process takes place with natural yeasts between 28° and 34°C thanks to temperature controlled tanks. 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.