Grape Variety : syrah.

Origin: vines on the slopes of the Coteau de Seyssuel north of Vienne, on the east (or left) bank. A very old vineyard first planted by the Romans, which ceased to exist in the late 19th century and was replanted in 1996. In Latin, “Ripa Sinistra” means left bank.

Soil: quartzitic schists.

Viticulture : high-density planting (8,000-10,000 vines per hectare). No insecticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.

Vinification: the grapes are hand-picked; then sorted, crushed and partially destemmed in the cellar. Alcoholic-fermented in
open, temperate-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in
barriques with native yeasts.

Maturing: 18 months in barriques.

Ageing: drunk for the primary aromas in the first 5 years, or for the secondary aromas up to 10 years and more.

Pairing: red meat (duck breast with coriander and caramelised walnuts).