REGION IGP Pays d’Oc, Languedoc-Roussillon, France
WINEMAKING Grapes are tasted to determine date of harvest, that is the moment when the aromatic peak is attained. Harvesting is done at night by machine that is equipped with a de-stemmer to enable the grapes to be kept whole. Pre-fermentation cold soak of the whole grapes at 6 to 8 degrees for a period of 5 to 6 days. Temperature is then increased to be able to start the alcoholic fermentation. Regular pumping over and pushing down. Maceration for three weeks. 50% of the wine is aged in vats to preserve the fruit aromas, while the other 50% is aged for six months in one to two year-old barrels to give complexity and roundness.
TASTING NOTE Nose: Elegant with aromas of morello cherries which dominate and are accompanied by notes of spice. Palate: The wine is round and well-balanced. The tannins are supple and smooth. Its finish is aromatic with notes of red fruits.