Vinification
:
Late handpicked harvest in crates, early November. The grapes
are extremely concentrated, almost candied. Destemming, then vatting
for around 15 days, with daily pumping of the cap. After devatting
and pressing, the wine is put into oak barrels were fermentation
gently continues and naturally stops when the alcohol saturates
the yeast : 13% vol./40g of residual sugar.
Maturing : in barrels for 9 months.
Tasting
notes :
This original sweet red wine expresses notes of ripe red berries
and fig, all the while conserving amazing freshness.
Ageing
:
Can be kept for 4 to 5 years depending upon the vintage !
Food
pairing :
Can be drunk on its own, or with blue cheese and chocolate desserts.
