Very nice ruby colour, Les Agathes have soft tannins, lightly spicy fragrance and pretty mouth of red fruits. Rémi and Robert Niero like to elaborate supple wine on the palate and limit the yield to 50 hl per hectare.

soil and climate : Vine are located at the top of Condrieu’s slope. There are some of granite and clay field.

wine-making : After separating 100% of the fruit from the vine (éraflage) the alcoholic fermentation is made inside a temperature regulated tank. Several rounds of foot pressing (pigeage) are done each day during the steeping period, which lasts 15 to 18 days. Fermentation temperature: About 30 degrees then warming near the end of the steeping period. Afterwards the pressing takes place in a pneumatic wine press. The malolactic fermentation is a fairly quick process. Then, the pressed wine is mixed with the steeped wine. The wine is bottled 10 to 12 months after the harves.

to serve: 18°C combination food/wine : wine is best with roasted meat, wild game, and cheese

Vintage 2007 : Floral fragrance, soft start and red fruits dominant.
capacity to age :  from 2 to 5 years old