Wine-making: De-stemmed, concrete tank for fermentation with maceration for 48h — 72h, without added SO2, 3 to 4 rack and return at the beginning then manual pigeage every day for 1 week to 10 days. Maceration for 3 more weeks with remontage.
A very pleasing wine, fruity and pure, a must for any dishes, but preferably in aperitifs or grilled red meat and other bbq meals. Also good on Italian food, like lasagnas or stews and curries.
Format:
Millésime:
Get notified by email when this product is in stock.
Appellation: Vacqueyras
Grapes: 60% Grenache, 30% Mourvèdre, 10% Syrah
Soil: Chalk, Clay & Rolled Pebbles
Wine-making: De-stemmed, concrete tank for fermentation with maceration for 48h — 72h, without added SO2, 3 to 4 rack and return at the beginning then manual pigeage every day for 1 week to 10 days. Maceration for 3 more weeks with remontage.
A very pleasing wine, fruity and pure, a must for any dishes, but preferably in aperitifs or grilled red meat and other bbq meals. Also good on Italian food, like lasagnas or stews and curries.
Image 1 of 12
Image 2 of 12
Image 3 of 12
Image 4 of 12
Image 5 of 12
Image 6 of 12
Image 7 of 12
Image 8 of 12
Image 9 of 12
Image 10 of 12
Image 11 of 12
Image 12 of 12
