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Grapes are sourced from 50-year-old vines in granite soil outside the village of Roucoules in the northern Rhône Valley.
| Wine maker notes |
| Fermentation takes place at low temperatures of 54-55°F for 1-1.5 months. The wine is stirred with the lees once a week for 3 months after fermentation. 100% malolactic fermentation takes place. The wine is then aged for two years in two-, three- and four-year-old oak barrels. |
| Technical notes |
| 12.5% abv |
| Food pairing |
| A perfect match with shellfish and seafood dishes. |
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