Soumade Rasteau Prestige
André Roméro is one of our most characterful and talented growers and a favourite. He founded the domaine in 1979 and was joined by his son Frédéric in 1996 on completion of his oenology studies, and by his nephew Régis. Today the estate covers 26 hectares, including a new plot of 2.5 hectares of the finest land in Rasteau – pure ‘Argile bleue’ with 60-year-old vines. The blends are mainly Grenache, Syrah and Mourvèdre, the proportions varying a little with each vintage. The grapes receive a cold maceration of around 4 days followed by a cuvaison of some 20 to 30 days depending on the cuvée at a temperature of 32°, coupled with a system of Burgundian pigeage inspired by Clos des Lambrays in Morey-Saint-Denis.
Soumade Rasteau Prestige
André Roméro is one of our most characterful and talented growers and a favourite. He founded the domaine in 1979 and was joined by his son Frédéric in 1996 on completion of his oenology studies, and by his nephew Régis. Today the estate covers 26 hectares, including a new plot of 2.5 hectares of the finest land in Rasteau – pure ‘Argile bleue’ with 60-year-old vines. The blends are mainly Grenache, Syrah and Mourvèdre, the proportions varying a little with each vintage. The grapes receive a cold maceration of around 4 days followed by a cuvaison of some 20 to 30 days depending on the cuvée at a temperature of 32°, coupled with a system of Burgundian pigeage inspired by Clos des Lambrays in Morey-Saint-Denis.
Soumade Rasteau Prestige
André Roméro is one of our most characterful and talented growers and a favourite. He founded the domaine in 1979 and was joined by his son Frédéric in 1996 on completion of his oenology studies, and by his nephew Régis. Today the estate covers 26 hectares, including a new plot of 2.5 hectares of the finest land in Rasteau – pure ‘Argile bleue’ with 60-year-old vines. The blends are mainly Grenache, Syrah and Mourvèdre, the proportions varying a little with each vintage. The grapes receive a cold maceration of around 4 days followed by a cuvaison of some 20 to 30 days depending on the cuvée at a temperature of 32°, coupled with a system of Burgundian pigeage inspired by Clos des Lambrays in Morey-Saint-Denis.
