Domaine Ferraton began in 1946 on the impulse of a winemaker's son, Jean Orëns Ferraton. Following in his footsteps, his own son Michel took to the helm and dedicated himself to organic and biodynamic viticulture. Synthetic inputs, fertilisers and pesticides are prohibited on this vineyard which stretches out between the Hermitage, Crozes-Hermitage and Saint-Joseph appellations. We can tell you this for free: the single-vineyard cuvées from this domain are heralded for their subtlety and rarity.

Established in the aftermath of World War II, Domaine Ferraton offers us this red Hermitage from the Les Dionnières cru. The noble Syrah grape variety used to produce this wine was grafted on site some thirty years ago. The estate practices certified organic viticulture and is in the process of converting to biodynamic viticulture. This encourages the grapes to draw the nutrients they require from the clay and limestone soils, consisting of alluvial deposits and rolled pebbles on the surface, all this with a perfect southern exposure.
In the winery, the quest to respect and showcase the terroir continues. The harvest is destemmed. Winemaking is performed in concrete vats for one month. Pumping over and punching down of the cap are the methods used to extract the juice. The wine is then matured in oak casks for a period ranging from a 14 months to 18 months, with a proportion of new wood of 20–30%.
Designed for extended cellaring, this dense, powerful and particularly complex wine reveals flavoursome notes of red and black fruit combined with liquorice and mild spices. A perfect match for a meat dish with character.