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Soil
Clayey limestone
Grape Varieties
Blend of Cabernet Sauvignon and Cabernet Franc, Merlot and Malbec
(approximately 75% Cabernet).
Winemaking Process
The colour of the must is obtained by draining part of the content
of the maceration vat after three days of contact with the grape
skin. The must is then left to cool and is fermented at a controlled
temperature of 15-17°C, until the sugars have been completely
consumed. After racking at the end of fermentation, the wine is
fined and sulphured and racked four times before being filtered.
Preservation
2 years
Tasting
At a cool but not chilled temperature (9-11°C),
it can be served with shellfish, seafood, and salads. It is excellent
with fish (eel, salmon, etc.), smoked, grilled or in a sauce, as
an aperitif in summer, or on a picnic.
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