METHOD TO TURN GRAPE INTO WINE
Picking is all done by hand.
The fermentation temperature is controlled by a heat exchanger at 30°C.
The traditional fermentation on skins lasts from 10 à 12 days in the vat.
DISHES AND WINES ALLIANCE
You will particulary enjoy our Rasteau accompanied by meat, in sauce, game and cheese.
From 16 to 18°C
REMARKS ON TASTING
With a deep colour, the nose discloses scents of truffle and quince.
Powerful on the palate, this wine fits in a scenario dominated by pride and generosity.
10 years of aging will not damage the taste...