Vinification:
Hand picked harvest in small crates. Sorting of the grapes as
soon as they reach the cellar. Winemaking varies according to
the grape varieties. Carbonic maceration is used in the vinification
of the Carignan. The entire grapes are placed in the vats, and
are left intact during vatting (15 days). Grenache, Mourvedre
and Syrah are destemmed and vinified according to traditional
techniques: pumping over, release or regular punching of the cap
between 26 and 28°C.
Maturing: In vats for at least
6 months.
Tasting
notes:
"Sous l'Amandier" offers red berry aromas: red currant, strawberry,
black currant. A pleasant and tender wine, offering great aromatic
freshness.
Evolution:
Ready to drink. Up to 6 months after packaging.
Food
pairing:
Goes well with summertime cooking: grilled meat and vegetables.
