Region – Bordeaux, Entre Deux Mers
Soil – Clay predominantly
Grape Varieties – 57% Cabernet Franc, 43% Merlot
Harvest & Vinification – 2 methods of vinification:
– Pressing: the grapes are pressed for 6-8 hours in order to extract the juice as well as the desired colour. The juice is then transferred to the vat where the alcoholic fermentation takes place.
– Saignee method: during 6-8 hours of maceration the grapes are ‘bled’ (of their colour), and the juice is then transferred to vat where the alcoholic fermentation takes place.
The alcoholic fermentation lasts on average 2 weeks, and is thermo-regulated at low temperature in order to extract the maximum fresh and fruity aromas and taste.
Aging – In stainless steel tank
Vegan – No
A pleasing salmon pink colour with hints of coral, on the nose fresh and fruity with a berry like fragrance. The palate is refreshingly fruity, ideal for an aperitif, yet dry enough to consume with food.
Ideal for spicy foods, indian, chinese or for barbecued food. It will enhance those long summer evenings!