The vineyards of Vacqueyras spread between garrigue and stones. This terroir gives birth to a wine with character, lots of red fruit aromas and elegant tanins.
Harvested the first half of September due to the warm ripening conditions, the grapes were destemmed and placed in temperature-controled vats. Fermentation, which lasted 3 weeks, was carefully monitored and limited to a maximum of 30°C to preserve fruit and freshness, followed by 12 months of ageing in tank and 6 months in bottle. What is notable for the 2017 vintage: given the very high temperatures during the harvest period, the challenge was to preserve all the aromatic potential and freshness of the grapes. Therefore we harvested very early in the morning and were able to use cooling facilities in the cellar if the temperature of the grapes exceeded 20°C when arriving in the winery.
Standing guard at the top of the village, the church of Vacqueyras is named after the apostle Bartholomew.
Envoyer à un ami