COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Grenache, Syrah, Marselan
PRODUCER
M. Chapoutier
REGION
Rhône
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium
Finish
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
The Belleruche Côtes-du-Rhône Rouge 2023 is a red wine from the Rhône Valley, France, produced by Maison M. Chapoutier. The name 'Belleruche' translates to 'beautiful beehive,' reflecting the producer's commitment to sustainable vineyards where bees are a visible part of the ecosystem. This wine is a representative example of the Côtes-du-Rhône appellation, known for its approachable and generous character. M. Chapoutier is one of the oldest wine estates in the region, with a legacy dating back to 1808, and its modern reputation is influenced by Michel Chapoutier's innovative approach. The wine is a blend primarily of Grenache and Syrah, often with a touch of Marselan, drawing from vineyards across the Southern Rhône departments. It is recognized for its consistent quality and value, making it a reliable choice for everyday enjoyment.
ALCOHOL
14.0%
AVG. PRICE
€16
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
'Belleruche' translates to 'beautiful beehive,' inspired by the sustainable vineyards.
Fact 02
Chapoutier is one of the oldest wine companies in the Rhône Valley, founded in 1808.
Fact 03
This wine often blends grapes from both the left and right banks of the Rhône River.
Fact 04
It's known for its excellent value and consistent quality.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for Belleruche Côtes-du-Rhône Rouge 2023 begins with total destemming of the grapes. Vinification occurs in concrete and stainless steel tanks over a period of 3 to 4 weeks. Daily pumping over operations are employed to facilitate the extraction of color, aromas, and tannins. Fermentation temperatures are regulated, typically starting around 28°C and rising to 30-33°C towards the end to aid tannin polymerization. Following fermentation, the wine is aged for approximately 6 months in concrete vats and stainless steel tanks, with a focus on preserving fruit-forward characteristics as oak aging is generally avoided. Grapes are harvested at phenolic maturity, sometimes at night to maintain aromatic integrity.
