Grand'ribe Vieilles Vignes -Bio- 2015

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Grand'ribe Vieilles Vignes -Bio- 2015

Côtes Du Rhône Red | 13.5°

Ref : 477129

9.95 9, 95

Bottle 75 cL

i.e. 13.27 € / liter

4  product(s) soldsince yesterday

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  • Keeping level 2019
  • Service temperature 15°
  • Grapes Syrah

Our food and wine pairings

  • Soft cheese
  • Charcuterie
  • White meat

Our oenologists' opinion


Its garnet color with black reflections offers an open nose of black fruits compote, bigarreaux and spicy notes. On the palate, this wine has a good balance, vinous, with a nice character. Finish on fairly round tannins.



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.

Do you know ?

The origin of the name of the Domaine de la Grand 'Rib is related to the place called "Ribagnan" from Ribe which means in Provençal "small hillside or border".

Domain and appellation

  • Domaine Grand'Ribe

    The Grand’Rib domain is family property since more than a century. It is located on 4 cities, Sainte-Cécile-les-Vignes, Suze-la-Rousse, Rochegude and Visan.

    • Terroir: The Sainte Cécile terroir is made of clay and limestone and composed of little sandstone and garrigue. The soil of the town of Rochegude is sandy and deeper.
    • Viticulture: The domain has begun its official conversion in sustainable agriculture under the control of ECOCERT in 2002 to obtain the designation that is the only guarantee of an organic production.
    • Wine-making: Harvests are done manually. The alcoholic fermentation is made at cold temperature. The wine rests in tanks during two weeks. The pigeage method is used: The liquid must are mixed every day with the solid substances that are at the top of the tank. It helps oxygenate the wine. The malolactic fermentation is done before bottling. This step takes place in the underground cellars of the domain.
  • Main grape

  • Grapes Syrah, Grenache, Mourvèdre
  • Grapes
    • Syrah
    • Grenache
    • Mourvèdre

Your cellarman's advice

Further information