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. Grape variety: 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. Vinification: Very traditional, with a long maceration in temperature-controlled stainless steel vats. Aging in larger French oak barrels during 3-4 months. Aging Potential: 2 to 5 years and more depending on the vintage year. Food Pairing: 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. Historical Background: 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. |
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