Château des Rontets Saint Amour 2010
Organic agriculture was practiced from the first day Claire and Fabio took control of the Chateau to protect the variety and diversity of the ecological system. The couple's first aim is to produce grapes of the highest quality. Harvest is done by hand and the bunches are placed into small cases in order to respect the integrity of the fruit. Alcoholic fermentation takes place only with natural yeasts in temperature controlled 30 hl oak vats and barrels. Maturation on fine lees takes place in oak barrels and vats, with ageing periods ranging from 10 to 24 months depending on the cuvee. The wine is fined with bentonite only when needed.