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The grapes were de-stalked and fermentation was carried out at high temperature (30 to 35°C) with daily "rack and return". Maceration depended on the grape variety (4 days for Grenache and more than 15 days for Syrah and Carignan). After draining, two types of blend were aged on lees for several months (Syrah-Grenache and Carignan-Grenache), before final blending, fining and bottling.
Cherry color of medium intensity. Flavorful, combining fruity aromas of ripe strawberries and cherries with peppery notes and leather hints. Very fresh on the palate with a long, aromatic finish of tobacco and fruit notes.
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