Luno, the local Provençal word for the moon, is a blend of 50% Cinsault, 30% Grenache, 20% Syrah.
The winery Chateau Routas is in the “Coteaux Varois en Provence”, a key appellation of the Provence wine region. It was introduced in March 1993 to complement the fashionable “Cotes de Provence” created 16 years earlier.
The 43-hectare vineyard at an altitude of 250 to 270m has dramatically diverse soils; some plots are brick red, while others are of crumbly grey limestone. The elevation is among Provence’s highest, providing cool nights that slow the ripening of the grapes, contributing complexity, and dictating harvests that are up to a month later than those nearer the coast.
The harvest is carried out early in the morning in order to limit the oxidation. The vinification is technical, combining pellicular maceration, separation of juices to preserve freshness and cold stalling for more intense aromas. Because of the different soils each parcel of each grape variety is fermented separately with a specific process in order to reveal the diversity of the terroirs. The wines are aged on fine lees with stirring (bâtonnage) to gain roundness.
The vineyard is being converted to High Environmental Value agriculture. This includes nutrition limited to organic inputs of animal and plant origin, no irrigation to preserve water on the estate, and strategically sowing herbs in alternate rows to control water and nitrogen competition while maintaining a habitat conducive to insects and animals.
Luno, the local Provençal word for the moon, is a blend of 50% Cinsault, 30% Grenache, 20% Syrah.
The winery Chateau Routas is in the “Coteaux Varois en Provence”, a key appellation of the Provence wine region. It was introduced in March 1993 to complement the fashionable “Cotes de Provence” created 16 years earlier.
The 43-hectare vineyard at an altitude of 250 to 270m has dramatically diverse soils; some plots are brick red, while others are of crumbly grey limestone. The elevation is among Provence’s highest, providing cool nights that slow the ripening of the grapes, contributing complexity, and dictating harvests that are up to a month later than those nearer the coast.
The harvest is carried out early in the morning in order to limit the oxidation. The vinification is technical, combining pellicular maceration, separation of juices to preserve freshness and cold stalling for more intense aromas. Because of the different soils each parcel of each grape variety is fermented separately with a specific process in order to reveal the diversity of the terroirs. The wines are aged on fine lees with stirring (bâtonnage) to gain roundness.
The vineyard is being converted to High Environmental Value agriculture. This includes nutrition limited to organic inputs of animal and plant origin, no irrigation to preserve water on the estate, and strategically sowing herbs in alternate rows to control water and nitrogen competition while maintaining a habitat conducive to insects and animals.
ABV: 13.0%
Vintage: NV
Ageing potential: 2 years
Attributes: Vegan
Closure: Screwcap
Farming: HVE & Organic practices
Sustainability info:
Winemaker:
Winery link
Food pairing suggestions: an aperitif with a few olives; goes wonderfully with Mediterranean cuisine, a Provençal salad, anchovy paste, pasta with pesto, grilled vegetables and meats, a fillet of red mullet or Japanese cuisine.
