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Henri Milan - 'le Vallon' - Grenache, Syrah, Mourvedre - St Remy de Provence, Provence, FR - 2014

Henri Milan - 'le Vallon' - Grenache, Syrah, Mourvedre - St Remy de Provence, Provence, FR - 2014

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Grenache, Syrah, Cinsault, Mourvedre grown from one of the best farmers in Provence! Low extraction, long aged (4 years) in Concrete... Insanely delicious. BUT Drink it down quick with friends! This wine will mouse if left open for a while. BIODYNAMIC ØØØ France - St Remy de Provence The appellation of Vin De France does not allow producers to display the vintage of a wine on its label, which is why you will note Roman numerals on the bottle of Domaine Milan VDF instead. It could be said that this rebelliousness is typical of Henri Milan. He broke away from Baux De Provence AOC so that he could have more freedom to produce the wines he wanted to make. Domaine Milan was created in 1956 by Robert Milan, Henri’s father. It was here that Henri planted his first vine at the age of eight. Back then, the land was devoted to conventional farming methods. This was one of the big changes that were heralded when Henri took over in 1986. The land had been spoiled by excessive synthetic chemical treatments during the 1970s and early 1980s, so it was at this point the younger Milan moved towards organic production. By 1996, Milan had several conversations that would change the way the domain produced wine. One was with renowned soil expert Claude Bourguignon, who suggested that Milan should use the different vineyard sites to produce different wines. The other was Claude Courtois, of Les Cailloux Du Paradis, who advised Milan on the process of natural winemaking. The terroir is suited well to growing vines based on the soil types. Blue marl, limestone, clay and yellow sandstone all offer the chance for wines with a powerful connection to the natural environment from which they came. Now they host varieties such as Grenache, Grenache Blanc, Syrah, Muscat, Rolle, Roussanne, Mourvedre, Chardonnay and Cinsault. Milan’s approach to letting nature do its business goes further than just this. The only chemical treatment used during the entire process of growth and vinification is a small amount of sulphur dioxide, which is added, on some rare occasions, during bottling. Fermentation begins through the use of indigenous yeasts found naturally on the skins of the grapes, which are harvested manually. This is helped along by grapes being blended together at the beginning of the process, without being destemmed. The domain is located near Alpilles, famous in part for one former frequent visitor – Vincent Van Gogh.
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