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Côtes du Vivarais, Cuvée Gallety, Alain Gallety - 2020

This is the story of an estate that has become the emblem of its appellation. Here, the Gallety family brings out the best of Grenache and Syrah, planted on clay-limestone soils that have been farmed organically since 1979. Partially de-stemmed, these grape varieties produce a brilliant, earthy wine, deep but balanced, with accents of red fruit and liquorice. It will age beautifully. Wine Advocate : 94/100
Technical sheet >
23,50 CHF
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Technique

Viticulture

On the upper slopes, the majority of the clay lends itself to Syrah (cordon de Royat); on the lower slopes, the red, fairly stony soil is reserved for Grenache (cordon de Royat and gobelet). Densities vary between 4500 and 5000 vines/ha. The Domaine has been in organic farming since 1979, and is now certified by Qualité-France. The soil is therefore worked mechanically. Yields of 25 hl/ha. Vines are 40 to 45 years old.

Oenology

The harvest is vatted after partial de-stemming. A light sulphiting at 4g/hl is practiced. The grapes are vinified variety by variety and plot by plot. Fermentation is carried out using indigenous yeasts, after cold pre-fermentation maceration. Daily pumping over and punching down are carried out during the maceration. The vatting time lasts on average 21 days (Domaine cuvée). Malolactic fermentation is carried out in vats before the wine is placed in barrels. The wine is aged in large tuns for 14 to 15 months.

Suggestions for accompaniment

Braised beef • Quail with grapes and winter vegetables.

Domain
This is the largest secret estate in the French Rhone vineyards. And for good reason, because it is practically "the" domain of an appellation, the Côtes du Vivarais, in the extreme north-west of the southern Rhône valley, on the clay-limestone foothills of the Ardèche. The Galletys are expert but discreet winegrowers. However, they would have something to be proud of, with such a terroir, such a long history of organic farming (more than 30 years, a rare case for the French vineyard); and finally such a degree of expertise in the vinification of Syrah and Grenache.
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