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Domaine des Amouriers – Vacqueyras – Unterschrift

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Presentation of Domaine des Amouriers - Vacqueyras - Signature

The Vacqueyras Signature from Domaine des Amouriers comes from a superb sunny terroir made of rolled pebbles from the scrublands, this “ Signature ” cuvée based on Grenache and Syrah has made the most of it. The nose is characterized by scents of black fruits, licorice and cinnamon. The mouth is balanced. The finish is persistent. It can be enjoyed now on roasted quails for example, or left in the cellar for between 2 and 5 years.


Mulberry trees are written Amouriers in Provençal, they will give their name to the Domaine des Amouriers. It was in 1928 that the first vineyard of Domaine des Amouriers was planted. Covered with holm oaks and bordered by mulberry hedges, whose leaves were used to breed silkworms, the property remained unexploited until 1950. Jocelyn Chudzikewicz, an agronomist and oenologist with a passion for wine, left his indelible mark the spirit of the domain. After his death in 1997, the actors of the Domaine, Patrick and Pascale Gras, continue to perpetuate this tradition of Demand and Respect in the Work of the Vine and Wine. The latter preserved the heritage until the return of Igor Chudzikewicz, one of Jocelyn's sons. Together, they continue to perpetuate this tradition of high standards and respect for the natural work of the vines and wine. The entire vineyard has been certified in organic farming since 2014 .


Grilled rib of beef, roast lamb with Provence herbs, game, stuffed vegetables, duck breast, roast pigeon, etc...


Vintage: 2019

Region: Rhône Valley

Appellation: Vacqueyras

Culture: Organic

Harvest: Manual harvest with selection of plots according to their degrees of maturity.

Terroir: red clay-limestone soils with rolled pebbles of the “Garrigues”.

Vinification: Traditional with partial destemming depending on the vintage In concrete vats (with fermentation temperature control). Separate vinification of grape varieties and terroirs (subsequent assembly after tasting the different vintages). Average maceration time: 25 to 35 days. Pressing: pneumatic press.

Aging: 15 to 18 months in concrete vats.

Grape varieties: Grenache, Syrah, Mourvèdre

To consume: 2 - 5 years

Serving temperature: 16° ​​- 17°

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