|Appellation||Pays d’Oc, France|
|Grape Varieties||100% Cabernet Sauvignon|
|Bottle Size (Cl)||75|
|Type of Soil||stony and clay soils|
The temperature during vinification in the vats is controlled between 25 and 30°C. The juice is repeatedly pumped over the skins (‘remontage’ and ‘délestage’). Towards the end of the fermentation period the temperature is lowered to 22-25°C in order to preserve the fruity attributes of the wine. The length of time that the wine spends in the vats depends on the conditions of the particular year, and is determined by tasting.
This wine has lovely fruity aromas including blackcurrant, redcurrant and cherries. In the mouth it is full and long, with pleasant tannins.
Deal with red meats, tomato sauce-based dishes, and cheeses.