We do not decide what the wine will be; at Piedra Sagrada, we have the privilege of letting nature express itself each year. It is a long process, which we carry out with rigor, patience, precision, and the determination not to take shortcuts. Time is our ally.
We do not decide what the wine will be; at Piedra Sagrada, we have the privilege of letting nature express itself each year. It is a long process, which we carry out with rigor, patience, precision, and the determination not to take shortcuts. Time is our ally.
It is Éric Verdier, a specialist in comparative sensory analysis of great wines and an expert in viticultural terroir classification, who confirmed the magic of this 3.8-hectare spot discovered by Arturo Pérez Rojas. Since then, in a spiritual dialogue with our father, he has carried out a drastic selection of the different juices from native fermentations and determines the final blend placed in new French oak barrels.
After several months of ageing, depending on the vintage, Piedra Sagrada is bottled. However, it is only 5 years later that it will be offered to lovers of great nectars.
It is Éric Verdier, a specialist in comparative sensory analysis of great wines and an expert in viticultural terroir classification, who confirmed the magic of this 3.8-hectare spot discovered by Arturo Pérez Rojas. Since then, in a spiritual dialogue with our father, he has carried out a drastic selection of the different juices from native fermentations and determines the final blend placed in new French oak barrels.
After several months of ageing, depending on the vintage, Piedra Sagrada is bottled. However, it is only 5 years later that it will be offered to lovers of great nectars.
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Working in the vineyard requires constant attention. Short pruning, tailored to each vine, along with several disbudding, leaf-thinning and green harvesting, follow one another throughout the season. Soil work is done manually with great respect for the earth. At the time of manual harvesting, our berries are picked with an ideal Brix level of 24.5° because experience has shown us that, on this terroir, our Cabernet Sauvignon needs this to express its full richness.
Convinced that wine is made in the vineyard, our cellar work gently accompanies our grapes without any addition of yeast, nutrients, or enzymes. Thus, under the exclusive action of the yeasts native to our terroir, we bring 100% of this place into the bottle.
Today, our production ranges between 3000 and 8000 bottles per year, due to climatic conditions and also because we eliminate what is not worthy of the current vintage. Our commitment: to offer wine enthusiasts each year the unique experience of a singular vintage.
Piedra Sagrada is a terroir wine; a wine where the grape variety fades in favor of aromatic and gustatory complexity and becomes the vehicle for the expression of a unique terroir. It is this characteristic that allows us to have such different vintages, incomparable jewels, endowed with a common elegance, the signature of this great wine. Tasting Piedra Sagrada is, through the perfect union of the plant and its earth, approaching the divine.
Working in the vineyard requires constant attention. Short pruning, tailored to each vine, along with several disbudding, leaf-thinning and green harvesting, follow one another throughout the season. Soil work is done manually with great respect for the earth. At the time of manual harvesting, our berries are picked with an ideal Brix level of 24.5° because experience has shown us that, on this terroir, our Cabernet Sauvignon needs this to express its full richness.
Convinced that wine is made in the vineyard, our cellar work gently accompanies our grapes without any addition of yeast, nutrients, or enzymes. Thus, under the exclusive action of the yeasts native to our terroir, we bring 100% of this place into the bottle.
Today, our production ranges between 3000 and 8000 bottles per year, due to climatic conditions and also because we eliminate what is not worthy of the current vintage. Our commitment: to offer wine enthusiasts each year the unique experience of a singular vintage.
Piedra Sagrada is a terroir wine; a wine where the grape variety fades in favor of aromatic and gustatory complexity and becomes the vehicle for the expression of a unique terroir. It is this characteristic that allows us to have such different vintages, incomparable jewels, endowed with a common elegance, the signature of this great wine. Tasting Piedra Sagrada is, through the perfect union of the plant and its earth, approaching the divine.
It was Jacques Luxey, founder of the Grand Jury tastings, who detected his unique talent: “An exceptional and rare gift, a devouring passion, an awareness and dedication at every moment, make Éric Verdier undoubtedly the greatest wine taster in the world.”
At 21, he was selected among the 40 best tasters in the world to participate in the prestigious tasting of the greatest vintages of Petrus from 1926 to 1976. Faced with the celebrities of the profession, he was ranked 2nd. In 1988, he published his first tasting report in which he spoke of molecules, acidity, ions, anions, yeasts… This marked the beginning of a career dedicated to the fine and precise analysis of the most prestigious great wines.
He has the support of the great names in global viticulture: Émile Peynaud, Jean-Paul Gardère (Château Latour), Henri Jayer (Vosne-Romanée), Comte Alexandre de Lur Saluces (Château Yquem), Gianfranco Soldera, Didier Cuvelier (Château Léoville Poyferré), Marcel Guigal, Claude Ricard (Domaine Chevalier), Jean Lenoir (Le Nez du Vin)…
“Éric Verdier stands out as an exceptional taster, capable of an extremely fine analysis of wine.”
Henri Jayer, owner in Vosne-Romanée.
“An untiring pilgrim, free as the air, he goes his own way, stubborn, rigorous, and oh so competent. It is a pleasure to express my admiration for his work here.”
Jean-Paul Gardère, former director of Château Latour.
“Éric Verdier has undertaken a colossal work. A project of this magnitude has never been accomplished in France; it is a true Bible. Éric has extraordinary tasting gifts.”
Marcel Guigal, winemaker in Ampuis.
http://www.eric-verdier.com/
It was Jacques Luxey, founder of the Grand Jury tastings, who detected his unique talent: “An exceptional and rare gift, a devouring passion, an awareness and dedication at every moment, make Éric Verdier undoubtedly the greatest wine taster in the world.”
At 21, he was selected among the 40 best tasters in the world to participate in the prestigious tasting of the greatest vintages of Petrus from 1926 to 1976. Faced with the celebrities of the profession, he was ranked 2nd. In 1988, he published his first tasting report in which he spoke of molecules, acidity, ions, anions, yeasts… This marked the beginning of a career dedicated to the fine and precise analysis of the most prestigious great wines.
He has the support of the great names in global viticulture: Émile Peynaud, Jean-Paul Gardère (Château Latour), Henri Jayer (Vosne-Romanée), Comte Alexandre de Lur Saluces (Château Yquem), Gianfranco Soldera, Didier Cuvelier (Château Léoville Poyferré), Marcel Guigal, Claude Ricard (Domaine Chevalier), Jean Lenoir (Le Nez du Vin)…
“Éric Verdier stands out as an exceptional taster, capable of an extremely fine analysis of wine.”
Henri Jayer, owner in Vosne-Romanée.
“An untiring pilgrim, free as the air, he goes his own way, stubborn, rigorous, and oh so competent. It is a pleasure to express my admiration for his work here.”
Jean-Paul Gardère, former director of Château Latour.
“Éric Verdier has undertaken a colossal work. A project of this magnitude has never been accomplished in France; it is a true Bible. Éric has extraordinary tasting gifts.”
Marcel Guigal, winemaker in Ampuis.
http://www.eric-verdier.com/