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Domaine Nicolas Croze

(81 ratings)
Four generations in the heart of the Rhône

The village of Saint Martin d'Ardèche was created at the crossroads of four wine-producing regions, where the Ardèche and the Rhône rivers meet to form a delta. The climate is temperate and close to the sun.

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Domaine Nicolas Croze : Buy Wines Directly from the Winegrower

Vallée du Rhône , Côtes du Rhône

2021, Rouge

The word of the Winemaker:

"Harvesting by hand with total destemming. Maceration for about 15 days, with punching down, in concrete vats."

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Vallée du Rhône , Côtes du Rhône

2019, Rouge

The word of the Winemaker:

"Harvesting by hand. Vatting period of about 20 days, in concrete vats, with maceration of the entire harvest. Aged in oak barrels for 18 months."

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Vallée du Rhône , Côtes du Rhône

2020, Rouge

The word of the Winemaker:

"Harvesting by hand, total destemming and crushing. Vatting period of about 30 days, with punching down. Aged in oak barrels for 12 months."

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Vallée du Rhône , Côtes du Rhône

2020, Rouge

The word of the Winemaker:

"Harvesting by hand. Vatting period of about 20 days, in concrete vats, with maceration of the entire harvest and frequent punching down. Aged on lees in stainless steel vats for 18 months."

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Vallée du Rhône , Côtes du Rhône

2021, Rouge

The word of the Winemaker:

"Harvesting by hand, total destemming. Vatting period of about 20 days, in concrete vats and frequent punching down. Maturing on lees in concrete vats and bottling in the year of vinification."

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Vallée du Rhône , Côtes du Rhône

2021, Blanc

The word of the Winemaker:

"Harvesting by hand, destemming and crushing. Skin maceration / fermentation of about 30 days, in barrels. Aged on lees in oak barrels for 6 months."

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Vallée du Rhône , Côtes du Rhône

2021, Blanc

The word of the Winemaker:

"Harvesting by hand, destemming and crushing. Skin maceration / fermentation of about 30 days, in stainless steel tanks. Aged on lees in stainless steel vats for 8 months."

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Vallée du Rhône , Côtes du Rhône

2021, Rosé

The word of the Winemaker:

"Harvesting by hand, destemming and crushing. Fermentation for about 20 to 30 days, in stainless steel tanks, then pressing."

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