In 1970, Jean-Claude Chassagne, Cécile's father, planted the first vines and sold the grapes in a cooperative. In 1998, Cécile decided to vinify the fruit of her vines herself. The current winery is located in Sablet, 4 km from the centre of the village of Gigondas.
Food and wine pairings
Enjoy deliciously with a leg of lamb Provençal style, a venison stew or grilled eggplant.
La superficie du vignoble est de 1.74 ha. Il est situé au cœur des Dentelles de Montmirail. Les vignes sont plantées en terrasses sur des sols argilo-calcaires d’une altitude variant entre 250 et 500 m (les vignes les plus hautes de l’appellation). Tous les travaux sont faits manuellement, aucune mécanisation possible.
Winemaking
After gentle pressing of whole bunches, the grape varieties are vinified separately. Aged for 18 months in French oak barrels before bottling.
Cécile Chassagne
In 1970, Jean-Claude Chassagne, Cécile's father, planted the first vines and sold the grapes to a cooperative. In 1998, Cécile decided to vinify the fruit of her vines herself. The current winery is located in Sablet, 4 km from the center of the village of Gigondas.
Southern Rhône Valley
It is one of France's major wine regions, renowned for its many iconic appellations. Stretching along the Rhône River between Vienne and Avignon, it is divided into two distinct parts: the north and the south. The latter is a vast mosaic where the AOCs (Appellations d'Origine Contrôlée) give pride of place to Grenache Noir, primarily blended with Syrah and Mourvèdre. White wines are represented notably by Grenache Blanc, Marsanne, and Roussanne.
In the south, the diverse terroirs of rolled pebbles, sand, and clay produce generous, sun-drenched, and warm wines. The Rhône Valley is also marked by a long winemaking tradition and a strong commitment to respecting the terroir. Many winemakers there now practice sustainable viticulture.
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A natural wine is made from organic or biodynamic grapes, harvested by hand and vinified without chemical inputs. No yeast or additives are used, and sulfur is very limited. The wine thus fully reflects the terroir and the winemaker's work.
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