Organic/Natural. Grapes are hand-harvested and undergo a very long maceration at a low temperature?without destemming the fruit. The wine is fermented in wooden tanks and aged on fine lees in second-hand oak casks for eight months. The wine is bottled without filtration. Total SO2 is only 25mg/L.
Herv� Souhaut created Domaine Romaneaux-Destezet in 1993. Herv� works 5 hectares of old and ancient vines?between 50 to 100 years-old. He is very fortunate to own two vineyards in the Rh�ne Valley just opposite the storied hills of Hermitage in Saint Joseph. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites and the southeastern and southern exposures. The domaine is located further into the hills of the Northern Ardeche in the tiny town of Arlebosc, about a 30 minute drive from St Joseph, winding through the hills. The winery is underneath the 16th century ?les romaneaux? fortified farm and sits in the middle of the vines that make up the souteronne, syrah, and white cuv�es.
Herv� works with entirely whole grape bunches and semi-carbonic maceration. His philosophy is to extract a delicate balance of tannins from the grapes, to make a wine with subtlety and finesse. This stands in contrast to many of the storied wines of the Northern Rhone, that are made with much more extraction of tannin, designed to be practically undrinkable in youth and soften and open with time. Herv� prefers to make a wine that is drinkable right away.