COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Syrah, Grenache
PRODUCER
Domaine des Treilles (Patrice Méry Récoltant)
REGION
Rhône
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium
Finish
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine des Treilles, a family property with a rich history dating back to 1772, is nestled in Montbrison-sur-Lez within the Côtes du Rhône region of France. Beyond winemaking, the estate also cultivates olive oil and truffles, embodying a deep connection to its land. This particular offering, the Domaine des Treilles Biologique Côtes du Rhône AOP 2022, is a testament to their long-standing commitment to sustainable practices. The estate has been certified organic since 1994, showcasing a pioneering spirit in ecological viticulture. This wine further distinguishes itself by being produced without any added sulfur and is certified vegan, appealing to those seeking a pure and environmentally conscious wine experience.
ALCOHOL
14.0%
AVG. PRICE
€9
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
18-18°C
INTERESTING FACTS
Fact 01
Domaine des Treilles has been a family property since 1772, spanning over 250 years of tradition.
Fact 02
The estate has been certified organic since 1994, long before organic became mainstream.
Fact 03
This Côtes du Rhône is made without any added sulfur, appealing to those seeking a purer expression of fruit.
Fact 04
Beyond wine, Domaine des Treilles also produces olive oil and truffles.
FOOD PAIRING
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WINE MAKING PROCESS
The Domaine des Treilles Biologique Côtes du Rhône AOP is crafted from a blend of 60% Syrah and 40% Grenache grapes, all sourced from vineyards certified organic (AB - Agriculture Biologique, EU Organic). The estate's dedication to organic farming dates back to 1994, ensuring the grapes are grown with minimal intervention and respect for the environment. A defining characteristic of this wine's production is its "sans soufre ajouté" approach, meaning no sulfur is added during the winemaking process, allowing for a more natural expression of the fruit and terroir.
