Description
Grape varieties:
Tempranillo and Cinsaut
Wine making & fining:
- Harvest: Manual on the estate’s vineyards.
- Vinification:The wine is made by ‘bleeding’ (‘saignée’). After destemming, berries are sorted and then placed in tanks, where the juice is immediately bled followed by ‘debourbage’ at 5 degrees; alcoholic fermentation at a controlled temperature of about 14 16 degrees and finishing with stabilization.
- Bottling: At the château, six months after vinification and stability control, using premium 49x24mm natural corks.
Tasting notes:
- Clear and shiny rose petal, with silver highlights.
- The first bouquet is fresh and intense, revealing notes of peach, citrus fruits, grapefruit and exotic fruits, with mineral notes. The second bouquet is more floral, offering notes of roses and lilac with citrus notes. The nose is fine and complex, elegant and sustained.
Tasting tips:
- Serve well chilled, between 5 and 7 degrees
- Food Affinities: Grilled meats, appetizers, and tapas or mezze dishes.
- Ageing Potential: This wine is best served young but can be drunk up to five years after the vintage date.
Allergy Tip:
Include Sulfites
