Pierre Amadieu Gigondas Romane Machotte Magnum
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PRODUCER: Their history begins in 1929 when his grandfather decides to bottle and trade under the signature Pierre Amadieu his wine coming from the 7 hectares (17 acres) of vineyard in Gigondas passed on by generation to generation. He is then one of the firsts to print the name of the appellation on his bottles and obtains from 1932 a golden medal in the National Agricultural Concours of Paris. Pierre is presently at the head of the company and in charge of winemaking and maturing. He works with his uncle Claude who runs the vineyard. Together they follow the familial way of thinking by respecting soils and traditions in order to make you share wines faithful to the quality ambition of their grandfather and by adding a note of modernity in order to delight the most demanding and the most curious palates.
WINEMAKING: The wine makings take place in Gigondas and in the cellar of Romane, in the heart of the vineyard. This is a long and traditional fermentation or maceration of whole berries. Wines are then aged carefully in the cellars of Gigondas and La Machotte, with a perfect natural hygrometry. By a long and moderated maturing (between 12 and 24 months), combining barrels and big oak casks, a discreet woodiness which respects and reveals all the expression of their terroirs.
TASTING NOTES: On the nose, black currant and raspberry fragrances together with a hint of violet are very typical of Syrah wines. Delicate, the mouth is silky but powerful showing red fruits notes, tannins are round and soft. The colour is deep and the alcohol content is low moving to truffles and mushroom aromas.