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Paul-Henri, winemaker and oenologist (#2124)

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Paul-Henri Bouchard Domaine des Grands Devers
Region:Rhone City:Valreas
Price:N/A (EUR) Minimum:N/A
Organic:Yes Certified:Yes
Free Range:No Additives:No

Domestic:N/A International:N/A
In Stock:No Delivery Time:N/A
Size:N/A Weight:N/A kgs


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Orchestrated by Paul-Henri, winemaker and oenologist, the winemaking is characterised by the richness of the Rhône.
As well as making excellent wine, Paul-Henri and Louis-Pascal also have four comfortable chambres d'hôtes at the domaine and will serve evening meals by prior arrangement.

The grapes are fermented whole. his method, which has largely died out in the rest of the region, requires a manual harvest as well as a rigorous selection of grapes at the moment of picking. Paul-Henri chose this method because he believes it allows the grapes to conserve more of their fruit flavour and gives the wine a certain aromatic complexity.

The cuverie works on the gravity principle, which also helps protect the raw material before vatting. The grapes are fermented for between eight and twenty days, depending on the variety. Each parcel of vines and each grape variety is vinified separately to enable a better selection to be made at the time of blending. The blending is a result of family tastings immediately after the fermentation and then again in the spring for the final blending. The wine is then matured for between eight and eighteen months in cuve, depending on the wine. After that comes the second stage of ageing – the bottling.

Relatively unique in the region, the bottling is done at the domaine.The objective of this is once again to preserve the aromas in the wine. For each cuve Paul-Henri decides exactly the right moment to bottle. There then follows a period of bottle ageing of between three and six months in the cellar at the domaine before the wine is sold.

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