Château Romanin, Les Baux de Provence AOC, "Le Cœur de Romanin", biodynamic, 2010

Château Romanin, Les Baux de Provence AOC, "Le Cœur de Romanin", biodynamic, 2010

Product no.: 0274[1]
65.00 / bottle(s)
Price incl. VAT, plus delivery
Delivery weight: 1.4 kg
1 l = 86.67 €
1 l = 86.67 €

Château Romanin, Les Baux de Provence AOC, "Le Cœur de Romanin",  biodynamic wine, red,  2010


The biodynamically produced Le Coeur de Romanin of the Château Romanin is an organic wine of the absolute top class. It owes its existence to a good vintage with ideal weather conditions, as well as every imaginable care in the vineyard and in the cellar.


Colour: In the glass, Le Cœur (heart) de Romanin shows a deep ruby ​​red.

Nose: The Cœur de Romanin spreads intense and surprisingly diverse aromas of dark chocolate, coffee, leather, which soon ripe with aromas of black cherries, dark berries and spices such as mint and a touch of incense into a symbiosis.

Palate: Very rich and complex wine with lots of fruit, good structure, velvety soft, a fine nuance of wood and almost hidden mineral notes. Its meltingly soft, concentrated tannins ensure a long wine life. It’s a marvelous organic wine with a long finish.
Its aging potential we estimate at 10 to 15 years.

Grape varieties: Syrah, Mourvèdre, Cabernet Sauvignon and Grenache.

Alcohol 13.5 % vol.
Contains sulphites.

Closure: Natural Cork.

Château Romanin biodynamic wine certified by Ecocert, Biodyvin, Demeter


Organic wine processing Coeur de Romanin

The manually very carefully picked grapes for the Coeur de Romanin come from the best parcels of the Château Romanin. They were freed from the stems before they are fermented (3 weeks for Cabernet Sauvignon) and (4 weeks for Syrah and Mourvedre) in a traditional mash fermentation. During this time the mash or the must was regularly stirred and circulated, so that the on the Most floating marc (grape skins) in which polyphenols, flavors and tannins are better solved and can pass into the must / wine. Immediately after the alcoholic fermentation, follows the malolactic fermentation, in which the malic acid contained in the wine is converted to lactic acid. The subsequent aging takes place in large oak barrels and in barriques of different ages and duration.

For information and images of Château Romanin

Additional product information

Included in the product 0.75

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