Divided into two distinct regions 50 kilometres apart, the Rhone Valley starts just below Burgundy and continues directly south towards Avignon.

The Northern Valley is more moderate and continental in climate, producing structured and poised red wines from the Syrah grape variety and floral, full bodied whites from Viognier, Marsanne and Rousanne. The famous red wines from this region, such as Cote Rotie and Hermitage, have huge potential to age, developing notes of earth and mushroom.

Traversing down to the hot and mediterranean climate of the Southern Rhone means sun-loving grapes such as Grenache, Mourvedre and Cinsault can take pride of place.

Depending on the blend, the red wines can be light and fruity, especially from larger regions such as Cotes du Rhone, whilst the smaller appellations of Chateauneuf-du-Pape and Gigondas usually produce full bodied, concentrated and powerful expressions. White wines also exist in the Southern Valley, and are tragically overlooked because of the many iconic red wines produced in the area. These whites are for those in the know, with most displaying fleshy, tropical fruit flavours and a hint of white pepper spice.

Maison Ferraton was founded in 1946 by Jean-Orëns Ferraton, the scion of family of vignerons with a small holding in Hermitage. Expansion of the family business continued apace under his son Michel, who bought vineyards in St-Joseph and Crozes-Hermitage. In addition to this he established a high-quality negociant arm, producing superior wines from the length of the Rhône Valley. This bijou producer has long been a firm proponent of organic and biodynamic farming, with an increasing number of wines produced according to these principles.

The grapes come from vineyards planted on a mix of mica-schists, gore, granite and loess from three different parcels on both the Côte Brune and the Côte Blonde. The grapes were harvested by hand.

After de-stemming, the grapes underwent a fifteen to twenty-day maceraction in concrete vats at between 25-30°C, with frequent pumping over and punching down. Following alcoholic fermentation the wine was then matured in oak barrels for sixteen to eighteen months, twenty percent of which were new.