Douce Noire | Jérémy Bricka

Douce Noire, sometimes referred to as Corbeau, is the same grape as Bonarda, usually used for blending in France. It takes centre stage here to create a vivid, juicy red, ideal for chilling down, but with plenty of complexity: bright cranberry, cherry and wild strawberry are offset by a bright herbaceous quality on the palate.

Region:

Rhone-Alpes

Appellation:

Isère

Variety / Blend:

Douce Noire:

Climate:

Cool continental

Soils:

Black shale

Farming:

Certified organic

Altitude:

600 metres

Fermentation:

Semi-carbonic for 10 days

Ageing:

80% in stainless steel, 20% in old wooden casks, for 10 months

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