This Vacqueyras is mainly made from Grenache and Syrah grapes. The vines are located in the villages of Vacqueyras and Sarrians on soils of alluvial deposits and stony terraces.
Harvest at optimum ripeness. The wine is stored in vats immediately in order to preserve aromas. The fermentation on skins lasts for 3 weeks for an optimal extraction. The temperatures are strictly controlled (28°C maximum). The wine is racked off and undergoes malolactic fermentation. Then it is placed in vats during 8 months before bottling. It is then aged in bottle for 6 months.
Brilliant color with purple highlights. Spicy nose with red fruits and violets aromas. Elegant and silky palate with fruity notes and elegant tannins. A subtly spicy finish.
Service & food pairing suggestions:
It will pair nicely with monkfish in lobster sauce or goat cheese marinated in
olive oil. Enjoy it now and over the next 7 years.