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. Pairs beautifully with roast rabbit, Provencal tart or beef ribs. Also is nice with pizza, pasta, casseroles, stews and mild creamy cheeses.

With roots dating back to 1808, M. CHAPOUTIER is one of the oldest companies in the Rhône Valley. Yet, its world renown and the quality of wine can truly be accredited to the arrival of Michel Chapoutier in 1990. His willingness to change the set way, thirst for knowledge and open-mindedness, together with his drive to seek, discover and reflect the full potential of our terroirs, letting the soils express their true character, has put our wines firmly on the wine world map. This philosophy is what gives our wines their signature style, forms the basis of the M. CHAPOUTIER ethos and drives our team to reveal the very best of what the soils have to offer.

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.

La Ciboise is named after the home of Michel Chapoutier’s grandfather, located in the town of Tain l’Hermitage.

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.