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Côtes Du Rhône Red | 13.5°

Ref : 487249

10.40 10, 40

Bottle 75 cL

i.e. 13.90 € / liter

3  product(s) soldsince yesterday

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  • Keeping level 2022
  • Service temperature °

Our food and wine pairings

  • Red meats
  • Lamb

Our oenologists' opinion

Fruity and well-rounded

Bright red garnet colour with brick-like tints, limpid and brilliant. Rather discreet nose, with spices and sour cherry, hint of cocoa. Supple, fruity attack, tension, full, character on the cherry, the stone and the cocoa. Sapid finish, rather ample, frank, hint of garrigue with a beautiful persistence on the cherry.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Domain and appellation


    The Domaine de la Grand' Rib has been a family property for over a century. It is located in 4 communes: Sainte-Cécile-les-Vignes, Suze-la-Rousse, Rochegude and Visan.

    •     Terroir: The terroir of Sainte Cécile is rather clayey and chalky, composed of small sandstones and garrigues, whereas that of Rochegude is a deeper sandy soil.
    •     Viticulture: The estate began its official conversion to organic farming under the control of ECOCERT in 2002 to obtain a certification which is the only guarantee of organic production.
    •     Vinification: The grapes are harvested by hand followed by 80% de-stemming. During the alcoholic fermentation at a low temperature, the wine is racked and pumped over, followed by two weeks of vatting with daily punching of the cap. The pigeage method consists of mixing the liquid must with the solids at the top of the tank. It ensures good oxygenation of the wine. After three weeks, the marc is devatted and pressed, and the wines are racked 10 days later to remove the large lees. Malolactic fermentation takes place, then the wines are racked again and will await bottling in the estate's underground cellars.

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