As a family business which has been in existence for close to two centuries, today, the Verzier estate spreads over some fifteen hectares of vines around Chavanay. We are located at the centre of the Saint-Joseph and Condrieu appellations, our family's historic terroirs. Thanks to our respectful management of living nature, of the soils and biodiversity, which have always been at the core of our values, our estate was awarded the Agriculture Biologique et Biodynamique (Organic and Biodynamic Agriculture) certification.
Seyssuel and its newly reclaimed great terroirs are a fresh challenge for us to create new wines with different characteristics. All it took was a little ambition and a few opportunities for Maxime, the new generation, to set the wheels in motion and plant the first Syrah vines in 2017.
Seyssuel and its newly reclaimed great terroirs are a fresh challenge for us to create new wines with different characteristics. All it took was a little ambition and a few opportunities for Maxime, the new generation, to set the wheels in motion and plant the first Syrah vines in 2017.
Wines
Première Lueur
The vines
Variety
100% Syrah, 5-year-old vines
Terroir
Oiled gneiss subsoil, schist and rock soil, rather light. Sub-Mediterranean climate with cool winters and warm, dry summers
Viticulture
Organic and biodynamic, organic bovine manure-based soil enrichment, treatment with herbal tea, biodynamic preparations, sulfur and bouillie bordelaise to respect the balance of the vine and the soil. Leaf removal, removal of secondary shoots Mechanical labouring of the soil and grassing of one row out of two.
Yield
30 hL/ha
Harvesting
Manual at maturity (September 11 to 23 in 2020), selection of the
grapes directly on the vine, collected in buckets and transported to the winery in 50 kg skips.
100% Syrah, 5-year-old vines
Terroir
Oiled gneiss subsoil, schist and rock soil, rather light. Sub-Mediterranean climate with cool winters and warm, dry summers
Viticulture
Organic and biodynamic, organic bovine manure-based soil enrichment, treatment with herbal tea, biodynamic preparations, sulfur and bouillie bordelaise to respect the balance of the vine and the soil. Leaf removal, removal of secondary shoots Mechanical labouring of the soil and grassing of one row out of two.
Yield
30 hL/ha
Harvesting
Manual at maturity (September 11 to 23 in 2020), selection of the
grapes directly on the vine, collected in buckets and transported to the winery in 50 kg skips.
At the winery
Vinification
The grapes are sorted again manually on a vibrating table
Vinification type
100% full bunches
30 days with 1 daily pumping over and punching down, the fermentation with indigenous yeasts is carried out between 28 and 32°C thanks to temperature-controlled vats
Maturation
Matured for 12 months in casks (500 litre half-muids)
Cross-flow filtration
Vinification
The grapes are sorted again manually on a vibrating table
Vinification type
100% full bunches
30 days with 1 daily pumping over and punching down, the fermentation with indigenous yeasts is carried out between 28 and 32°C thanks to temperature-controlled vats
Maturation
Matured for 12 months in casks (500 litre half-muids)
Cross-flow filtration
Practical information
Domaine Verzier
7 Lieu-dit Izeras
42410 Chavanay
+33 (0)4 74 87 06 36
maxime@vignobles-verzier-chanteperdrix.com
www.vignobles-verzier-chanteperdrix.com
maxime@vignobles-verzier-chanteperdrix.com
www.vignobles-verzier-chanteperdrix.com
Wine Tourism
By reservation
Visit and tasting
Sale at the estate
Monday to Saturday 10 amp-6pm
Presspack Domaine-Verzier.pdf
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- 1.6 Mo -