The Domaine des Nymphes offers you a range of AOC Rasteau, AOC Côtes du Rhône Villages and AOC Vins Doux Naturels.
Rasteau is known for its deep wines, combining richness and finesse. Intense and sincere, these are the two adjectives that characterize the wines of AOC Rasteau.
The Côtes du Rhône Villages offered by the estate will also delight your taste buds, whether as an aperitif or with a dish or cheese. The white Côtes du Rhône Village expresses itself through a beautiful freshness and an aromatic marked by the complexity of its grape varieties (Viognier, Grenache, Marsanne and Roussanne), and can perfectly accompany a whole meal.
As for the red Côtes du Rhône Village, fruity and crisp wine, ideal for an aperitif between friends or a home cooking. All the Côtes du Rhône Villages of the Domaine des Nymphes are hand-picked (with meticulous sorting carried out directly in the vineyard), and are aged in stainless steel tanks.
Rasteau, in addition to its red wine, is known for its Vins Doux Naturels, real stars of the region.
The Domaine des Nymphes offers you its range of Vin Doux Naturels:
- Le Grenat is a red Vin Doux Naturel vintage 2017, composed only of black Grenache, this Vin Doux Naturel is made from vines of about 70 years old located on the place - called "l'Empérus". It will accompany your desserts such as a Tiramisu.
- The Vin Doux Naturel Ambré is the second of the range, it comes from the same plots as the Grenat. A severe sorting is made among the harvested grapes, then, they are vinified according to the tradition: direct pressing, partial fermentation of the must at low temperature, and ageing of 30 months in barrels during the oxidative phase.
- Then comes the Vin Doux Naturel Rosé, vintage 2014. It is made from the vines of the "Encostes" plot, which are on average 40 years old, and undergoes the same vinification as the Vin Doux Naturel Ambré, with the difference that it is aged for 10 months in stainless steel tanks.
- The last Vin Doux Naturel of the Domaine des Nymphes is the Hors d'Âge. The juice is obtained by direct pressing, without maceration, and is then put in 600-liter barrels where it will remain for the next twenty years in order to ensure a good aging without taking on woody characteristics.