Saint-Esprit – Red
| Designation | Côtes du Rhône |
| Vineyard Size | 41,200 hectares/101,764 acres (within 6 French “départements”). |
| Soil type | - |
| Vine varieties | Varieties: Syrah (majority) and Grenache. |
| Planting density | - |
| Average vine age | - |
| Vine growing conditions | - |
| Pruning method | - |
| Grape harvesting | - |
| Vinification | The entire crop is destemmed. Fermentation and maceration take place in closed vats for approximately 15 days. Daily pumping over ensures the proper extraction. Fermentation temperature is controlled, and kept at between 82°F and 86°F (28°C and 30°C). After devatting, pressing and racking, malolactic fermentation is carried out in stainless steel vats. |
| Maturing | The wines are kept in vats to preserve fruit aromas. They are racked regularly in order to allow their components to stabilise naturally. The “Saint Esprit” cuvée is bottled after 8 months of ageing. |