Château Le Devay "Entre les Murs" (viognier) dry white 2023

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

Château Le Devay "Entre les Murs" (viognier) dry white 2023

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 family home of the Fournets, the practice of biodynamic agriculture and agroforestry has naturally imposed itself.

CUVÉE: This cuvée comes from a plot located below the château, on the slopes, facing south, at an altitude of 340 meters.

SOIL GEOLOGY : The soil is primarily composed of mica schists.

GRAPE VARIETY: 100% viognier on Riparia and 3309 rootstocks.

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

PRODUCTION: 3032 bottles and 80 magnums.

VINIFICATION: Manual harvesting in crates from September 17 to 21, 2022, with three passes in each plot to pick only the grapes at optimal ripeness. Selective sorting in the vineyard and a second sorting at the press. Slow and gentle pressing to extract the highest quality juice. Fermentations begin in temperature-controlled stainless steel tanks. Transfer to demi-muids of 1 to 3 wines at the start of alcoholic fermentation. Malolactic transformations in barrels in the spring. After ten months of aging, bottling occurs after a light filtration on fruit day on July 21, 2023.

TASTING: A deep and structured white with saline notes on the finish expressing the mica schists of Devay.