Carignan, Grenache, Syrah, Grenache Gris, Macabou, Terret - Languedoc - Corbières
The grapes were destemmed, and macerated for 10 days on the skins with very gentle punchdowns once a day to keep the cap wet without breaking it. Aging: 11 months in used oak, one oval halb-Stück of 700L, one 500L and one 225L.
Silvaner has a high pectin content, so it had a good soak for an average of three days (depending on the pick) before pressing, in order to soften the skins and get the best out of the pressing process. Aging: In used 500L barrels for 11 months + five months in the bottle before release
Un joli magnum, un délice 🍷🥩 à la Maison Carne à côté du caveau 😉
Magique !
👌
De la balle !
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Rozeta - Maxime Magnon - Maxime Magnon
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