Description
Henri Milan Le Vallon enchants with its aromas of small black garrigue berries and captivates with its delicate texture. A southern wine balanced by remarkable freshness. This very Burgundian cuvée from the Henri Milan estate offers great finesse and elegance. Ideal for pairing with gourmet Mediterranean cuisine. Headless larks, for example…
In the vineyard, in the cellar
Le Vallon is a blend (Grenache Noir, Syrah, Cinsault, Nielluccio) from a 3-hectare plot planted in 1997. Terroir of limestone scree and red clay. Certified organic cultivation. Yield: 35 hl/ha. Grape varieties blended during vinification. Short maceration of 5 days with whole bunches in a concrete vat. Fermentation with indigenous yeasts. Devatting takes place during fermentation to achieve elegant tannins. No fining or filtration, and 2g of SO2 added at bottling.
The estate
Henri Milan is a unique estate in the wine world: an OVNI (Unidentified Winemaker Origin). For Henri, who established the estate’s reputation, winemaking is not a matter of technique. It is more about naturally supporting what the vines offer, through organic and biodynamic methods. His son Théophile now continues the adventure, preserving the estate’s style and sensibility. The result is original, complex wines, each reflecting its terroir. A harmony whose finesse and texture often evoke Burgundy… but in Provence.
What to eat with Le Vallon from Domaine Henri Milan?
- Provençal headless larks
- Rib of beef
- Pieds paquets
- Game birds
- Cheeses
