Brilliant garnet red color. Red fruits and spices on the nose. The mouth reveals rounded tannins (thanks to the stay in the oak barrels), a warm and full-bodied wine with an uncommon and lasting aromatic intensity. The proof that Côtes-du-Rhône can be a serious and elegant wine.
50% Grenache, 30% Syrah, 10% Mourvèdre, 10% others(Cinsault, Carignan)
Location and Soil:
South of the Rhône valley, around Avignon. Clay, gravel and pebble stones.
Very traditional, with a long maceration in temperature-controlled stainless steel vats. Aging in larger French oak barrels during 3-4 months.
2 to 5 years and more depending on the vintage year.
Red meat (beef steak), white meat (veal, pork), spicy meat (lamb curry), offal (veal liver), pizzas, stews(beef), delicatessen (barbecued sausages), cheeses.
Serving Temperature: 16 ° C/61 ° F.
The region has been reputable for its wines since Roman colonization 2000 years ago. Very strict rules apply to the vine-growing and wine making of Côtes-du-Rhône.