Côtes du Rhône Rouge (2022) - Yannick Alléno & Michel Chapoutier
The collaboration between Michel Chapoutier, the Rhône's historic biodynamic vigneron, and Yannick Alléno, 3-Michelin-star chef, came about to create wines conceived for gastronomy, perfect for pairing at the table. This Côtes du Rhône is the fruit of selected low-yielding vineyards and painstaking work in the cellar, with a clean, direct approach.
Côtes du Rhône Rouge (2022) - Yannick Alléno & Michel Chapoutier
Type: Red Wine
Area: France, Rhône, Côtes du Rhône
Appellation: Côtes du Rhône AOC
Grape variety: Syrah, Grenache
Vintage: 2022
Winery: Yannick Alléno & Michel Chapoutier
Alcohol: 15
The appellation: Côtes du Rhône AOC
The Côtes du Rhône AOC is one of the most historic and widespread appellations in the whole of France, officially established in 1937, and represents the identity of the southern Rhône. It is a regional appellation that stretches along the river Rhône, from Vienne to the south of Avignon, and takes in more than 170 municipalities, with a production covering reds, whites and rosés. Côtes du Rhône wines are famous for their Mediterranean style, fruity and spicy, with great versatility and excellent value for money.
Find out more about Côtes du Rhône AOCWhat to eat with Côtes du Rhône Rouge
Who makes it: Yannick Alléno & Michel Chapoutier
The meeting between chef Yannick Alléno, an icon of French gastronomy, and the visionary winegrower Michel Chapoutier, master of the Rhône, has given rise to an extraordinary collection of wines. This collaboration combines Alléno’s culinary rigour and creativity with Chapoutier’s winemaking savoir-faire, giving rise to wines that reflect the terroir in an authentic and refined way.
Find out more about Yannick Alléno & Michel ChapoutierThe vine of Côtes du Rhône Rouge
Syrah
Syrah is one of the most iconic and widely admired black grape varieties in the world, known for intense, structured reds with plenty of character. Native to the Rhône Valley in France, Syrah has spread to vineyards everywhere thanks to its remarkable versatility and its ability to adapt to different terroirs. Wines made from Syrah stand out for their fruity, spicy aromas and their great longevity.
Find out moreGrenache
Grenache (also known as Garnacha in Spain) is one of the most widely planted black grape varieties in the world, probably native to north-eastern Spain and widespread in southern France, where it plays a key role in the blends of the southern Rhône, as in Châteauneuf-du-Pape AOC. It is a versatile grape, capable of producing fruity, warm red wines, fragrant and fresh rosés, and also naturally sweet wines (VDN). A late-ripening variety, Grenache loves warm, sunny climates and is at its best on poor, stony soils. Grenache wines are recognisable for their notes of ripe red fruit, sweet spices and a pleasant roundness on the palate, with soft tannins and often high alcohol.
Find out moreCôtes du Rhône Rouge: the area
Côtes du Rhône
Côtes du Rhône is one of the most important and historic wine appellations in France, along the river Rhône, between Vienne to the north and Avignon to the south. It covers more than 30.000 hectares of vineyards, spanning two large macro-areas: the northern Rhône Valley (septentrionale) and the southern Rhône Valley (méridionale). This vast area produces full-bodied, spicy reds, aromatic whites and fresh rosés, known for their excellent value for money. Grenache is the dominant variety, alongside Syrah, Mourvèdre, Cinsault and Carignan for the reds, and Viognier, Marsanne, Roussanne, Clairette and Grenache Blanc for the whites.
Find out more about Côtes du RhôneClimate: Mediterranean
Altitude: Low Altitude (0-200 m above sea level)
Soil: Alluvial / Morainic
Geographical setting: Hilly
Profile of Côtes du Rhône Rouge
Primary aromas: Ripe red fruits (raspberry, black cherry), Plum, blackberry, redcurrant and Dried flowers (violet, lavender)
Secondary aromas: Black pepper, sweet spices, Notes of liquorice and herbes de Provence
Tertiary aromas: Hints of leather, sweet tobacco and undergrowth with age
Tasting notes: The Côtes du Rhône Rouge 2022 signed by Alléno & Chapoutier is an expressive, terroir-driven wine that combines the elegance of Syrah with the fruity softness of Grenache. On the palate it is juicy and vibrant, with silky tannins, good balance and a spicy finish. A contemporary, food-friendly style, approachable but never dull, made for the table and for pairing with dishes full of personality.
| Sulphites | yes |
| Body | Soft, well structured |
| Acidity | Media |
| Tannin | Soft but present |
| Sweetness | Dry |
| Finish | Medium-long, with returning spicy and fruity notes |
| Colour | Intense ruby red with purple reflections |
| Clarity | Clear |
| Body | Medium-full |
Winemaking methods used for Côtes du Rhône Rouge
Separate fermentation for each grape variety
Separate fermentation for each grape variety is a winemaking technique that allows the grapes of different varieties to be vinified separately, respecting the unique characteristics of each. This approach ensures precise control over fermentation parameters (such as temperature, duration and yeast management), letting each variety express its aromatic and structural potential at its best.
Find out moreMaceration on the skins for 10-12 days at controlled temperature
Maceration of the skins for 10-12 days at controlled temperature is a winemaking technique used to extract colour, tannins and aromas from the berries, ensuring a perfect balance between structure and aromatic finesse. During this process, the must remains in contact with the skins in stainless steel or concrete tanks, at a temperature of between 22 and 28°C for red wines, and between 14 and 18°C for macerated white wines (orange wine). This type of maceration is particularly suited to structured, elegant, long-lived red wines, as well as to complex white wines seeking to express greater body, minerality and aromatic intensity, while keeping freshness and harmony.
Find out moreGentle pump-overs
Gentle pump-overs are a winemaking technique used during alcoholic fermentation, above all in the production of red wines, with the aim of extracting colour, aromas and tannins in a controlled, harmonious way. A pump-over involves drawing the must from the bottom of the vat and gently spraying it over the cap of marc, that is the mass of skins and pips that tends to float during fermentation. When carried out gently, this process avoids excessive extraction of bitter tannins, keeping the wine elegant and balanced.
Find out moreMedium maceration (8–12 days)
Medium maceration, lasting between 8 and 12 days, is one of the most widespread practices in red winemaking, especially for obtaining balanced, expressive and pleasantly structured wines, without pushing too hard on tannin extraction. During this stage the grape skins stay in contact with the must, allowing the release of colour, aromas, tannins and phenolic compounds. A period of 8–12 days is a middle way between young reds from short maceration and great wines for long ageing with extended macerations.
Find out moreAgeing methods used for Côtes du Rhône Rouge
In concrete (1–6 months)
Ageing in concrete vats for 1–6 months is a practice increasingly appreciated in winemaking for its ability to combine stability, neutrality and natural micro-oxygenation. Concrete, a porous and thermally stable material, allows a gentle maturation of the wine, similar to that of wood but without imparting any aroma, keeping the varietal characteristics and the freshness of the fruit intact.
Find out more