Vinification
:
Handpicked harvest in crates, sorted in the cellar and then destemmed.
During the entire vatting period (30-40 days), operations are
carried out on a daily basis : pumping over with or without airing,
pumping of the cap. The temperature is maintained between 27 and
30°C.
Maturing : in 225-litre, 300-litre
and 400-litre barrels and demi muids for a period of 12 months
maximum.
Tasting
notes :
A couple of selected parcels are used to produce this complex,
velvety wine, dominated by notes of stewed fruit, chocolate and
thyme. Cistus is intense and concentrated, with however melted
tannins.
Ageing
:
Can be kept for up to 8 to 10 years depending upon the vintages
! Ready to drink now for those who appreciate firm tannins. Becomes
supple after 2 to 3 years and over if you have the patience to
wait.
Food
pairing :
Le Cistus goes well with duck, marinated meat, and tasty cheese.
