LES BLONDINS
AOP côte roannaise red
The 2-hectare Vignoble des Blondins runs in parallel with Domaine Sérol, planted with Gamay Saint-Romain since 1992. This vineyard is co-owned by the Sérol and Troisgros families.
Vinified in amphora
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les blondins -
2023
AOP côte roannaise red
Terroir and Grape variety
Plot planted in 1992 on a granitic cirque, covering 1.89 hectares of vines. Altitude between 420 and 460 meters. South-East exposure
Grape variety: Gamay Saint Romain
Cultivation method
Organic and biodynamic viticulture
High planting density: 8,500 vines/ha. Vines trained to support foliage over 1.70 meters tall. Guyot Poussard pruning. Annual application of composted and dynamized manure produced on the estate. Annual sowing of cover crops.
During the growing season, soil work is performed only under the vine row. Manual green work : shoot thinning, disbudding, trellising, and removal of lateral leaves.
Wine making process
Hand harvested in boxes of 12kg, sorted at the winery on vibrating tables.Concrete tanks filled by gravity with 20% whole clusters. 30% vinified and aged in concrete tank and 70% in wood vats/tanks. Final blending.
Fermentation/Maceration: Approximately 20 days of slow fermentation / maceration with indigenous yeasts only. Ageing: 11 months total. 30% vinified and aged in concrete tank and 70% in wooden vats (foudres)
Light filtration using cellulose plate filters, bottling at the winery.
Alcohol content : 12.5% ABV.
Bottling
Lightweight glass bottle (395g). Sealed with natural cork. Topped with a short wax seal.
Available in 75cl / 150cl / 300cl
Service
To be served between 14 and 16°C. Can be cellared for 3 to 7 years.
Certification
Organic wine certified by FR-Bio-01-Ecocert Agriculture France
chez blondin -
2022
AOP côte roannaise red
Terroir and Grape variety
Plot planted in 1992 on a granitic cirque, covering 1.89 hectares of vines. Altitude between 420 and 460 meters. South-East exposure
Grape variety: Gamay Saint Romain
Cultivation method
Organic and biodynamic viticulture
High planting density: 8,500 vines/ha. Vines trained to support foliage over 1.70 meters tall. Guyot Poussard pruning. Annual application of composted and dynamized manure produced on the estate. Annual sowing of cover crops.
During the growing season, soil work is performed only under the vine row. Manual green work : shoot thinning, disbudding, trellising, and removal of lateral leaves.
Wine making process
Hand harvested in boxes of 12kg, sorted at the winery on vibrating tables. 100% de-stemmed bunches. Berries sorted. Vinification with no added sulfur in amphora.
About 7 months of maceration by infusion with indigenous yeasts. Slow pressing in amphora. Aged 4 months still in amphora.
Light filtration using cellulose plate filters, bottling at the winery.
Alcohol content 13% ABV.
Bottling
Sealed with natural cork. Topped with a short wax seal.
Available in 75cl / 150cl / 300cl
Service
To be served between 14 and 16°C. Can be cellared for 3 to 7 years.
Certification
Organic wine certified by FR-Bio-01-Ecocert Agriculture France