METHOD TO TURN GRAPE INTO WINE
Picking is all done by hand.
The temperature fermantation is controlled by a heat exchanger.
The traditional fermentation on skins lasts from 10 to 12 days.
Then the wine is aged in oak large casks, and 6 months will be necessary to mature it.
DISHES AND WINES ALLIANCE
Discover our red Vacqueyras accompanied by meat, in sauce,
with game or cheese.
From 16 to 18°C
REMARKS ON TASTING
Will a strong rubis colour, this Vacqueyras is well balanced. It has a well developed bouquet of small red fruits and it pleasantly lingers on the palate. It can be kept up to 10 years..