Chateau Le Devay "En Pente Douce" (roussanne-viognier) dry white 2022

PRESENTATION OF CHÂTEAU LE DEVAY
+ ALL ITS OTHER WINES IN STOCK

Château Le Devay "En Pente Douce" (roussanne-viognier) dry white 2022

Technical sheet written by the domaine:

HISTORY: Florence and Jean-Charles Fournet, a speech therapist and a radiologist respectively, passionate about wine and agriculture, purchased a property in 2005 in the municipality of Saint-Romain-en-Gal, on the right bank of the Rhône at an altitude of 360 meters, just a stone's throw from the northernmost plots of Côte-Rôtie. Encouraged by their winemaker friends, and after confirmation through geological analysis of the soils of the highly qualitative character of the property's terroirs, they embarked on the winemaking adventure. Clearing the slopes, planting, selecting the best vines and rootstocks, renovating agricultural buildings to create a winery, cellars, logistics, nothing is left to chance to produce wines that meet their hopes and ambitions. From the beginning, as the domaine is the home of the Fournet family, the practice of biodynamic agriculture and agroforestry has naturally imposed itself.

WINE: This cuvée comes from a plot located at Bois-Devay, facing the rising sun, at an altitude of 370 m.

SOIL GEOLOGY: The soil is primarily composed of mica schist and a superficial layer of clay.

GRAPE VARIETAL COMPOSITION: 85% viognier and 15% roussanne on Riparia and 3309 rootstocks.

CULTURAL METHOD: The entire domaine is managed according to the principles of biodynamics. Soil work, no herbicides or other synthetic products, mass selections, cover cropping between vine rows, spraying of herbal infusions and plant decoctions, agroforestry, non-invasive pruning methods for the vines.

PRODUCTION: 3765 bottles and 80 magnums.

VINIFICATION: Manual harvesting in crates from September 10 to 21, 2022. A thorough selection was made in the vineyard to choose grapes at optimal ripeness and a second selection at the press. Direct pressing of whole grapes, slow and gentle to extract the highest quality juice. Cold settling for 24 hours. Fermentations begin in stainless steel tanks, jars, or directly in wood. Racking from the start of alcoholic fermentations into demi-muids of 1 to 3 wines. Malolactic transformations in barrels. After 10 months of aging, 100% in wood, this wine was bottled on July 21, 2023, on a fruit day.

TASTING: A nose of white flowers and citrus. A clear and precise palate with a fresh and briny finish.