IGP Pays d’Oc
Vinification and maturing
Destemming of the grape. Fermentation under temperature control 24°C/26°C with daily pumping over. Long maceration (8 days) to extract structure and tannins. Punching of the cap. Vinified in stainless steel and partly (25%) aged in a oak.
Deep purple colour with ruby tints. The nose is intense and elegant with aromas of cherry fruits. Well-balanced and rich with smooth tannins. Long finish on plum notes.
Best served at 17°C with pastas, barbecues, poultry, game, terrines and medium to strong cheeses.
Bottles 75 cl.
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