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Domaine La Tour Vieille Collioure La Pinede 2011

Bottle Size: 750ml Item #: 1845396
This item is not currently available for purchase.

Domaine La Tour Vieille Collioure La Pinede 2011 750ml

Domaine La Tour Vieille Collioure La Pinede

‘Collioure ‘La Pinede’ is a supple and silky red wine that contains all the strength of the Mediterranean soil from where it comes. Served cool at 16’C it is excellent with meat and fish dishes. Start drinking it from its second year but it can be kept patiently for up to about 10 years when its true structure will be revealed.

Varieties : Carignan (25%), Grenache Noir (75%)Yield : 35 to 40 hectolitres / hectareDensity of Planting : 5000 to 6000 plants per hectare Graft : majority being Richter 110 Date of Harvest : Between 1st and mid-September. The Grenache grapes are cut first. Vinification : Traditional vinification is used with the harvested grapes being de-stalked, half-crushed & a long maceration of 3 weeks. The temperature is controlled for fermentation, with traditional method of crushing with bare feet (pigeages) & regular pumping out & refilling (remontage) of the vat to accentuate maximum maceration, provide body to the wine and produce the best possible colour. We use only the fresher first pressings and use little or no filtration.Elevage : This wine is matured in vats and put into bottle 12 months following the harvest.

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Domaine La Tour Vieille Domaine La Tour Vieille Collioure La Pinede 2011
BOTTLE SIZE: 750ml
 

Notes on the Domaine La Tour Vieille Collioure La Pinede 750ML 2011

Wine Maker Notes ‘Collioure ‘La Pinede’ is a supple and silky red wine that contains all the strength of the Mediterranean soil from where it comes. Served cool at 16’C it is excellent with meat and fish dishes. Start drinking it from its second year but it can be kept patiently for up to about 10 years when its true structure will be revealed.

Technical Notes Varieties : Carignan (25%), Grenache Noir (75%)Yield : 35 to 40 hectolitres / hectareDensity of Planting : 5000 to 6000 plants per hectare Graft : majority being Richter 110 Date of Harvest : Between 1st and mid-September. The Grenache grapes are cut first. Vinification : Traditional vinification is used with the harvested grapes being de-stalked, half-crushed & a long maceration of 3 weeks. The temperature is controlled for fermentation, with traditional method of crushing with bare feet (pigeages) & regular pumping out & refilling (remontage) of the vat to accentuate maximum maceration, provide body to the wine and produce the best possible colour. We use only the fresher first pressings and use little or no filtration.Elevage : This wine is matured in vats and put into bottle 12 months following the harvest.