Yves Cuilleron Syrah ‘Ripa Sinistra’ IGP 2022
Grape Variety : syrah.
Origin: vines on the slopes of the Coteau de Seyssuel north of Vienne, on the east (or left) bank. A very old vineyard first planted by the Romans, which ceased to exist in the late 19th century and was replanted in 1996. In Latin, “Ripa Sinistra” means left bank.
Soil: quartzitic schists.
Viticulture : high-density planting (8,000-10,000 vines per hectare). No insecticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.
Vinification: the grapes are hand-picked; then sorted, crushed and partially destemmed in the cellar. Alcoholic-fermented in
open, temperate-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in
barriques with native yeasts.
Maturing: 18 months in barriques.
Ageing: drunk for the primary aromas in the first 5 years, or for the secondary aromas up to 10 years and more.
Pairing: red meat (duck breast with coriander and caramelised walnuts).
Original: $154.98
-65%$154.98
$54.24Yves Cuilleron Syrah ‘Ripa Sinistra’ IGP 2022
Grape Variety : syrah.
Origin: vines on the slopes of the Coteau de Seyssuel north of Vienne, on the east (or left) bank. A very old vineyard first planted by the Romans, which ceased to exist in the late 19th century and was replanted in 1996. In Latin, “Ripa Sinistra” means left bank.
Soil: quartzitic schists.
Viticulture : high-density planting (8,000-10,000 vines per hectare). No insecticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.
Vinification: the grapes are hand-picked; then sorted, crushed and partially destemmed in the cellar. Alcoholic-fermented in
open, temperate-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in
barriques with native yeasts.
Maturing: 18 months in barriques.
Ageing: drunk for the primary aromas in the first 5 years, or for the secondary aromas up to 10 years and more.
Pairing: red meat (duck breast with coriander and caramelised walnuts).
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Description
Grape Variety : syrah.
Origin: vines on the slopes of the Coteau de Seyssuel north of Vienne, on the east (or left) bank. A very old vineyard first planted by the Romans, which ceased to exist in the late 19th century and was replanted in 1996. In Latin, “Ripa Sinistra” means left bank.
Soil: quartzitic schists.
Viticulture : high-density planting (8,000-10,000 vines per hectare). No insecticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.
Vinification: the grapes are hand-picked; then sorted, crushed and partially destemmed in the cellar. Alcoholic-fermented in
open, temperate-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in
barriques with native yeasts.
Maturing: 18 months in barriques.
Ageing: drunk for the primary aromas in the first 5 years, or for the secondary aromas up to 10 years and more.
Pairing: red meat (duck breast with coriander and caramelised walnuts).
