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.
Also“le Méal”: old alluvial terraces, with a lot of gravels and shingles more or less calcareous. Then “les Greffieux”: silty soil with shingles.
Hand-harvested at maturity
After pressing, the must is cold-settling for 48 hours. One third is vinified in big wooden barrels (600 liters) with regular stirrings and the other part in vats. The temperature of fermentation is regulated in order to develop the aromatic complexity of wines (18-20°C).
Before bottling, the wine is checked by frequent tastings. These are the organoleptic criteria which will determine the ageing period (from 10 to 12 months).
Colour: brilliant and green gold.
Nose: complex and subtle, aromas of quince, walnut, honey, ginger, acacia with a hint of linden-tree.
Palate: frank attack, without aggressiveness, final of almond, very elegant and good length.