Domaine Raspail-Ay

Domaine Raspail-Ay has been a family estate for five generations, with 18 hectares of vines, now managed by Dominique Ay. The single block of land surrounds the Domaine Raspail-Ay winery buildings, located at the entrance to Gigondas. The soil is clay-limestone with east-west exposure, ideal for the appellation's main grape varieties (Grenache Noir, Syrah, and Mourvèdre), which are on average 45 years old. In keeping with the estate's traditional cultivation methods, adapted over time to the remarkable natural conditions, the wine produced on the property is exclusively AOC Gigondas (red and rosé), expressing the terroir.

At Domaine Raspail-Ay, the grapes are harvested by hand, sorted on the vine and then destemmed for fermentation during long vatting (approximately one month) in the family's vats. The wine from Domaine Raspail-Ay is then aged for between 18 and 24 months in old oak casks with capacities ranging from 40 to 130 hectoliters. It is therefore two years after the grapes are harvested that the red Gigondas from Domaine Raspail-Ay is ready for tasting. With a nose of garrigue and a ruby color, the balance on the palate lies between a structure of cooked fruit or spices and refined tannins. The wine can be consumed 3 or 4 years after (and depending on) the vintage, up to 15 or even 20 years.