Traditional winemaking. A very special attention is paid to the health state of
the crop, harvested when fully matured.Complete destalking. Macerating in
vats during 5 weeks, under heat monitoring. Fermentation under the effect
of selected yeasts. End of fermentation under control of the temperature.
When the fermenting process is achieved, free-run and press wines are
kept separately and sometimes partly or totally blended, according to the
vintage aromatic and gustatory expression. Ageing into vats until bottling.
Alcohol content : 13% alc.
Beautiful deep colour, with crimson shades.
Typical on the nose, with aromas of ripe black berries, and notes of pepper.
Nice varietal expression.
On the palate, expressive and fresh, full-bodied and soft, very aromatic,
with red fruit, sweet pepper, laurel, rosemary notes. Powerful and young
SERVING ADVICE & FOOD PAIRING
Always keep your bottles laying down into a dark and fresh place. Open
your bottles 2 to 3 hours before serving.
Best served cooled down, between 17° and 18°C, with roasted beef and
Cellaring : Ready to drink today and on the next 5 years.
- PAYS D'OC
- DOMAINE DE BACHELLERY
- Item code