Châteaux & Domaines AOP du Languedoc Roussillon
Will accompany wild boar stew, black pudding with apples, duck confit with beans or a caramelised pork knuckle.
|Grape-varieties||60% Mourvèdre, 30% Syrah, 10% Grenache|
|Winemaking||vinification in traditional concrete vats at controlled temperature, medium to long vatting with yeasting. Daily pumping over and frequent racking in the middle of fermentation. Ageing in concrete and steel vats.|
|Robe||deep red robe and purple tones|
|Nose||explosive with notes of garrigues (thyme, rosemary and cistus)|
|Mouth||very complex and dense|