With a beautiful ruby robe, Côte Rôtie is a wine that ages well with melted tannins, spicy, violet and ripe fruit flavors. Rémi and Robert Niero like to elaborate supple wine on the palate, with a perfect balance, knowing how to avoid aggressive wood savors. This wine gives you its best between 5 and 10 years old but can be drunk immediately. The yield is 35 to 40 hl. per hectare.

soil and climat : Found on a steep 50-degree grade of stony field, orientation south/south-east of La Viallière and granite soil of Coteau de Bassenon. This is the same climate as Condrieu.

wine-making process : 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 20 to 25 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 fifteen to eighteen months after the harvest.

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

Vintage 2006 : SSpicy fragrance and ripe fruit, plump and velvet wine from a particular well extraction. Very elegant and nice balance.
capacity to age : Can be stored 10 years or more, but can be enjoyed immediately as well.