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Coteaux Varois en Provence |
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50% Cinsault, 40% Grenache, 10% Shiraz |
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A deep red wine with a nice complexity of black fruits and soft spices. Highly structured with rich tannins. |
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Roast beef, meat casseroles, brie and other soft cheeses, apple pie |
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Grapes harvested in late September |
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Long maceration period (up to 10 days), then destalking and pressing. Temperature-controlled fermentation at 72°F. Malolactic fermentation in epoxy-coated vats for up to two years before bottling. |
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15 acres |
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40 hectoliters per hectare |
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16,000 bottles |
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Commended: DIWWA 2010 |
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