Vinification:
Handpicked harvest in crates, sorted afterwards in the cellar.
Vinification varies depending upon the grape varieties. Part of
the Carignan undergoes carbonic maceration : the grapes are placed
in vats in their entirity, and left intact during the vatting
(15 days). The other part, destemmed, is traditionally macerated,
between 24 and 27°C.
Maturing:
In vats for a period of at least 6 months.
Tasting
notes:
bright red cherry colour. Fruity flavors equally on the palate.
Supple and tasty
Ageing:
Needs to be drunk young
Food pairing: Easy to drink,
"A Mi Chemin", goes perfectly well with various styles of food
: summer cooking, grilled meat. Can be served chilled
