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Saint-Péray Gemini Julien Cecillon 2022
13%
0.75L
Intensity
This delightful Saint-Péray is produced in limited quantities (fewer than 2,000 bottles a year). A must-try!
More infoSaint-Péray Gemini is a blend of Marsanne and Roussanne. The vines, averaging 35 years old, thrive on a clay-limestone terroir. The plot covers just 0.53 hectares, yielding around 1,800 bottles per vintage, depending on the year.
In the winery, the juice is left to settle for 12 hours. Alcoholic fermentation is triggered by natural yeasts in the barrel, and regular lee stirring is conducted during the ageing process.
The two white grape varieties come together beautifully, producing a wine that is both rounded and lively on the palate. It pairs wonderfully with fresh, seasonal spring dishes!
Lot presentation
Saint-Péray Gemini Julien Cecillon 2022
The wine
Saint-Péray Gemini is a blend of Marsanne and Roussanne. The vines, averaging 35 years old, thrive on a clay-limestone terroir. The plot covers just 0.53 hectares, yielding around 1,800 bottles per vintage, depending on the year.
In the winery, the juice is left to settle for 12 hours. Alcoholic fermentation is triggered by natural yeasts in the barrel, and regular lee stirring is conducted during the ageing process.
The two white grape varieties come together beautifully, producing a wine that is both rounded and lively on the palate. It pairs wonderfully with fresh, seasonal spring dishes!
About the Producer Julien Cecillon
Founded in 2011, Famille Cécillon is the brainchild of Nancy Kerschen, a US native, and Julien Cécillon, a Tournon-sur-Rhône native and nephew of Jean-Louis Grippat. Brought together by a shared love of wine, food, and travel, the pair launched their estate after having gained experience in the wine world around the globe with a clear desire to convey their passion. Renowned appellations such as Saint-Joseph, Crozes-Hermitage, and Saint-Péray, now certified organic, form the beating heart of the estate. In the winery, alcoholic fermentations are triggered by native yeasts, with partially destemmed clusters for the reds, stirring of the lees for the whites and ageing in wood for all the wines in barrels of varying sizes.
