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M. Chapoutier La Ciboise Rouge
AOC Luberon, Rhône
La Ciboise is named after the home of Michel Chapoutier’s grandfather, located in the town of Tain l’Hermitage.
Food Pairings
Winemaking Notes
Technical Info
Vineyard Notes
Tasting Notes
A wine with intense notes of ripe blackcurrant and raspberry notes. Delicious and full on the palate, with soft spices and ripe fruits coming through.
Food Pairings
Grilled and roasted red meats. Pairs beautifully with roast rabbit, Provencal tart or beef ribs. Also is nice with pizza, pasta, casseroles, stews and mild creamy cheeses.
Winemaking Notes
After destemming, the grapes are fermented in concrete tanks for 3 - 4 weeks. Each grape variety is vinified separately using traditional maceration. After a daily tasting, the wine will either be pumped over or left to rest, in order to gently extract the aromatic components, anthocyanins and tannins. At the end of the alcoholic fermentation, the temperature is allowed to increase to 30 - 33 degrees to assist the polymerization of the tannins.
Technical Info
Alcohol by Volume: 14.5%
Residual Sugar: <0.25 g/L
pH:3.51
Total Acidity: 5.43 g/L
Vineyard Notes
The soil is made up of pebbles deposited by the Rhône river during the Quaternary period and referred to locally as "Gress". The vines develop a very deep rooting system, digging down as far as they layers of clay.
