Description
Terroir Deep gravelly soil from the Pyrenees, sometimes on a chalkyclay subsoil.Winemaking 7 to 10 days of alcoholic fermentation 3 to 4 weeks of maceration in 130 hl and 85 hl vats Temperature control Fermentation temperature 30-32 C max Malolactic fermentation in vatsMaturing News Barrels 40% and one wine during 13 months.Filtration Light filtration before bottlingTasting Deep red ruby color. Intense nose of red berries black currant, blue berry and cherries and gingerbread. Spice and liquorice on the palate with elegant and well-ripened tannins, refined oak aromas and a smoky note on the finish. Impressive length. This wine can be aged for many years. Food pairing any grilled meats. – Chateau de France
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