This Vacqueyras is mainly made from Grenache and Syrah grapes. The vines are located in the villages of Vacqueyras & 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 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. Ageing 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 delicate tannins. A subtly spicy finish.
Service & food pairing suggestions:
It will pair nicely with monkfish in lobster sauce or goat cheese marinated with olive oil. Enjoy it now and over the next 7 years.