METHOD TO TURN GRAPE INTO WINE
Picking is all done by hand.
The fermentation temperature is controlled by a heat exchanger at 30°
The traditional fermentation on skins lasts from 10 to 12 days.
Then the wine is aged in large oak casks, and 6 to 8 months will be necessary to mature it.
DISHES AND WINES ALLIANCE
You will particulary enjoy our Sablet, red Côtes du Rhône Villages,
accompanied by meat, in sauce, game or cheese.
From 16 to 18°C
REMARKS ON TASTING
With a flaming red, already developed at edges, this wine has a complex bouquet of ripe fruits and spicy taste. On the palate also, its full aromas are revealed with a pleasant persistence and delicate softness.
It can kept up to 10 years or more.
Grenache grapes bring roundness and suppleness. Syrah grapes give colour and aroma. Cinsault grapes give aroma and balance. Mouvèdre grapes bring body and complexity..