Clay-limestone slopes, clay-loam soil, 5000 vines per hectare. High trellising with Guyot and Royat pruning.
Vineyard certified HVE 3.
Signature Chef
Fanny Rey IPG Pays d’Oc
A wine collection created by Fanny Rey – Cuvée Gourmet
In 2011, Fanny Rey was recognised as a finalist in season 2 of Top Chef on M6. After being awarded the Maître Restaurateur label, Fanny Rey was the only woman in France to be awarded her first Michelin star in 2017, one of 70 new starred restaurants.
A few months later, Fanny Rey was named Woman Chef of the Year. She was also awarded the “Great Chef of Tomorrow” trophy by Gault et Millau. Today, she is the owner and chef of the restaurant L’Auberge in Saint-Rémy-de-Provence, where she offers simple cuisine based on seasonal produce.
Her aim: “To give each dish the delight of a first time”.
| APPELLATION | IGP Pays D’OC |
|---|---|
| BLEND | Grenache (70 %) – Syrah (30 %) |
| ABV | 14 % |
| SOIL | Clay-limestone slopes, clay-loam soil, 5000 vines per hectare. High trellising with Guyot and Royat pruning. |
| COLOR | A lively garnet-red colour with purplish highlights. |
| NOSE | The spicy nose develops aromas of liquorice and wild strawberries. |
| PRESERVATION | Up to 5 years old |
SPECIFICITIES
Soil
SPECIFICITIES
Winemaking
Mechanical harvesting at night to preserve the aromatic potential.
Chilled after gentle destemming and crushing.
Gentle pressing. Temperature-controlled fermentation.
Maceration for 3 weeks under marc.
Limited addition of sulphites.
Spécificités
Tasting notes
The attack is greedy and fruity, followed by a fresh, supple mid-palate. A well-balanced finish with notes of black olive jam.
WINE TASTING
Food pairing
This wine goes perfectly with red meat dishes, grilled or in sauce, beef tartare or a cheese platter.