Vinification:
Hand picked harvest in small crates. Sorting of the grape as soon
as they reach the cellar. 50% of the juice is obtained from the
saignée technique, the rest from direct pressing, gradually and
slowly. Cold settling. Fermentation between 14 and 18°C.
Maturing: In vats for a minimum
of 6 months.
Tasting
notes:
"Sous l'Amandier" is round and refreshing with raspberry and grenadine
notes. A summertime pleasure.
Evolution:
Ready to drink. Up to 6 months after packaging.
Food
pairing:
Goes well with summertime cooking: grilled meat and vegetables.
