Always scrupulous when it comes to elaborating a natural wine, Gérard Eyraud surprisingly struggles to obtain the agreement from Costières de Nîmes, geographical area where Rapatel belongs .

At Rapatel, grapes are hand-picked, late, ripe and healthy. The fermentation occurs naturally with indigenous yeast. Natural fermentation can be difficult or even hazardous but when successful the result is so better ! At this stage, the wine starts an ageing period of a couple of years during which the extraction of fruit and minerality goes gently and slowly. It lasts so long that the wine gets clear without the help of a fining middle. The result is a full-bodied wine with great expression and providing an incomparable emotion.

But this way of winemaking does not match the requirements of the Costières de Nîmes calendar and it happens quite frequently that Rapatel cuvées do not pass the agreement. It is the case of this cuvée "c-SY-RA-re" that is now labeled as Vin de Table ! Apparently not glorious but well in conformity with the soul of the winegrower.