Crozes Hermitage “Terre d’Eclat” Domaine de la Ville Rouge was produced organically and the vinification involved minimal use of sulphur. A four-day cold soak was followed by temperature controlled fermentation with natural yeasts, including several ‘pigeages’ or cap submersions in order to extract the desired levels of flavour and colour. Classical winemaking took place with pump-overs and treading. The free-run juice was extracted naturally, without pressing, at warm temperatures, followed by post-fermentation maceration lasting one week. Crozes Hermitage “Terre d’Eclat” Domaine de la Ville Rouge was transferred to oak barrel where it underwent malolactic fermentation and maturation for 12 months.
The grapes come from old, low-yielding vines of more than 35 years old. The claylimestone soils with an abundance of pebbles provide good heat retaining properties. The vineyard is cultivated organically and is undergoing conversion to biodynamic status.
This family domain, located right in the heart of Crozes-Hermitage, was set up in 2006. Domaine de la Ville Rouge is run by Edgar and Jocelyne Girard and their son Sebastien. They produce top quality wines by combining traditional winemaking techniques and modern technology. The wines of Domaine de la Ville Rouge are produced organically with minimal sulphur use and have been certified organic since the 2012 vintage.