Color: ruby red Nose: leathery spice and scents of ripe red fruit Taste: mellow but well structured
Wine Maker Notes
Production area: Camp Du Rouss - located 650 - 980 ft. above sea level, with south/southwestern exposure and a marly calcareous soil composition
Vineyard characteristics: acres planted in 1960-1980 with a density of 1800 - 2000 vines per acre. The vines are planted in the Guyot method and yield 2.8 - 3.2 tons per acre.
Type of Press: Method of extraction: maceration with skin contact with multiple pumpoversLength of Maceration: 12 daysFermented in stainless steel at a temperature of 82- 86 degrees for 10 days.Malolactic fermentation is totally carried outThe wine is not refrigerated prior to bottling.Filtered: UnfilteredFining: Fined Aging Container: Type: French barrique Age: 20% new Size: 225 liters Toast: MediumThe wine is aged for 12 months followed by an additional 12 months in bottle prior to release from the winery.
Analytical DataTotal Acidity: 5.5 gram(s) per literpH: 3.48Dry Extract: 29.6 gram(s) per literAlcohol Content: 13.6 % alc. by volumeResidual Sugars: 0 gram(s) per liter
Serve with: rice dishes or risotto, red sauce pasta dishes, white meats and grilled red meats, cold cuts and medium strength cheeses, excellent throughout a meal or as a daily table wine. Serving Temperature: 16°/18° C