Villafranchian quartz pebbles deposited by the Rhône river and red clay
5-day skin soak prior to fermentation. According to tasting evaluation, an alternance of punching down, pumping over and rack-and-return methods were applied. Moderate extraction, especially towards the end of the alcoholic fermentation, to favour silky tannins. The free-run and press wine
were blended before being put into barrel and tank. 40% was placed in 3-year old oak barrels for a period of 8 months.
Bottled the 8th July 2015. 6.600 bottles produced.
Service & food pairing suggestions:
“Bresse” chicken with wild mushrooms
Grilled lamb brochette with rosemary and salt of the Camargue