Raymond Usseglio et Fils

Raymond Usseglio & Fils was founded by Francis Usseglio, an Italian immigrant that arrived in 1931 from Piemont escaping the Italian dictatorship.
Since 1999, Stephane Usseglio (3rd generation) is managing the 30 hectares of the estate spreading on Châteauneuf du Pape, Cotes du Rhône, Lirac and Ventoux. The estate own more than 33 parcels in various lieux dits of Châteauneuf, and 50% all all his vines are in the lieu-dit “La Crau”.
His vineyards are grown in a equal split of pebbles and sandy soils and very old vines, some dating back to 1902. Each parcel has a unique viticultural approach in order to adapt the treatments to each terroir.
Stephane started the process of certification to organic and biodynamic viticulture in 2010, with certification in 2015, which he practices alongside biodynamics.

Winemaking

In the cellar, Xavier Vignon his enologist prefers the noninterventionist approach
Syrah and Mourvèdre are usually destemmed while Grenache is only partially destemmed.
Stephane tries to avoid crushing the berries to favor intra cellular fermentation in the vats. The extraction is limited with light pumping overs and generally one punch down per day. Fermentation is temperature controlled with 3 to 5 weeks skins contact. When possible, the different varietals are co-fermented for more aromatic complexity.
Grenache are aged in a combination of small concrete tanks and foudres from the Austrian barrel maker Stockinger; While Syrah and Mourvèdre are aged in different 225 liters barrels.
The whites are pressed with full cluster to favor freshness and structure.
The use of SO2 is limited to a small addition at the end of the alcoholic fermentation.

Wines

Chateauneuf du Pape Blanc Pure Clairette

Chateauneuf du Pape Blanc Pure Roussane

Chateauneuf du Pape

Chateauneuf du Pape Rouge Cuvee Imperiale

Chateauneuf du Pape Rouge La Part des Anges

Chateauneuf du Pape Rouge Les Apotres

Vin de France Rouge La Genese

Vin de France Rouge Le Peche Originel

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