Hand harvesting at optimal maturity.

The harvested grapes are entirely destemmed, and are vinified in concrete tanks. The traditional fermentation process using indigenous yeasts enables the wine’s terroirs to express themselves. Once or twice a day, a cap punching or pumping over operation is carried out to ensure good extraction of the tannins and colour. The temperature varies between 30 and 33°C. The vats are tasted daily, four to five weeks of maceration are required to obtain wines with a well-crafted, velvety texture. The malolactic fermentation, which softens the wine, takes place in barrel.

18 months ageing, 85% of which takes place in oak barrels, giving the wine its notes of oak. The remaining 15% is aged in concrete tanks to preserve minerality and freshness.

The soil is made up of sandy limestone alluvia (with a variable clay content depending on the area), Tournon granite, and aeolian silt. You can also find some poorly decomposed granite from the plots located at the top of the slopes.

Our Hermitage "Monier de la Sizeranne" comes from a blending of different soils from West to East: "les Bessards", "le Méal" and "les Greffieux"

Varietal: Syrah
Certificates: Organic/Biodynamic

Hand harvesting at optimal maturity.

The harvested grapes are entirely destemmed, and are vinified in concrete tanks. The traditional fermentation process using indigenous yeasts enables the wine’s terroirs to express themselves. Once or twice a day, a cap punching or pumping over operation is carried out to ensure good extraction of the tannins and colour. The temperature varies between 30 and 33°C. The vats are tasted daily, four to five weeks of maceration are required to obtain wines with a well-crafted, velvety texture. The malolactic fermentation, which softens the wine, takes place in barrel.

18 months ageing, 85% of which takes place in oak barrels, giving the wine its notes of oak. The remaining 15% is aged in concrete tanks to preserve minerality and freshness.

The soil is made up of sandy limestone alluvia (with a variable clay content depending on the area), Tournon granite, and aeolian silt. You can also find some poorly decomposed granite from the plots located at the top of the slopes.

Our Hermitage "Monier de la Sizeranne" comes from a blending of different soils from West to East: "les Bessards", "le Méal" and "les Greffieux"

Varietal: Syrah
Certificates: Organic/Biodynamic

Winter was unusually mild with balmy temperatures continuing into a dry spring, prompting an early budbreak. Vine growth slowed in May due to frost and hail, reducing yields. These cool temperatures were met with a sizzling heatwave in July followed by localized rains, offering replenishment and soil hydration.

Hand harvesting at optimal maturity. Early picking reduced the solar effect and despite these climatic extremes, the harvest of 2018 is considered an excellent vintage.

Entirely destemmed, the grapes ferment in concrete tanks. From one to two daily treadings ensure a good extraction. Temperature varies between 30 and 33°C.

18 months ageing, 85% of which takes place in oak barrels, giving the wine its notes of oak. The remaining 15% is aged in concrete tanks to preserve minerality and freshness.

Our Hermitage “Monier de la Sizeranne” comes from a blending of different soils from west to east:

• Les Bessards”: from a granitic origin, it constitutes the “soul” of a good Hermitage.
• “Le Méal”: old alluvial terraces, with gravels and shingles that are more or less calcareous.
• “Les Greffieux”: silty soil with shingles.

Varietal: 100% Syrah
Alcohol by Volume: 14.5%
pH: 3.76
Acidity: 5.05 g/L

Entirely destemmed, the grapes ferment in concrete tanks. From one to two daily treadings ensure a good extraction. Temperature varies between 30 and 33°C. 18 months ageing, 85% of which takes place in oak barrels, giving the wine its notes of oak. The remaining 15% is aged in concrete tanks to preserve minerality and freshness.

Our Hermitage “Monier de la Sizeranne” comes from a blending of different soils from West to East:

• “les Bessards”: from a granitic origin, it constitutes the “soul” of a good Hermitage.
• “le Méal”: old alluvial terraces, with a lot of gravels and shingles more or less calcareous.
• “les Greffieux”: silty soil with shingles.

Varietal: 100% Syrah Alc: 14% Residual Sugar: <08 g/L pH: 3.76 Acidity: 5.05 g/L

Entirely destemmed, the grapes ferment in concrete tanks. From one to two daily treadings ensure a good extraction. Temperature varies between 30 and 33°C. 18 months ageing, 85% of which takes place in oak barrels, giving the wine its notes of oak. The remaining 15% is aged in concrete tanks to preserve minerality and freshness.

Our Hermitage “Monier de la Sizeranne” comes from a blending of different soils from West to East:

• “les Bessards”: from a granitic origin, it constitutes the “soul” of a good Hermitage.
• “le Méal”: old alluvial terraces, with a lot of gravels and shingles more or less calcareous.
• “les Greffieux”: silty soil with shingles.

14.5% Alcohol by Volume