Le Rhône Sud
CDR by Claude Vialade Rouge
AOP Côtes du Rhône
Perfect with grilled red meat, sautéed lamb, gardianne de taureau (bull stew) and goat cheese.
| Grape-varieties | 70% Grenache, 30% Syrah |
| Soil | clay-limestone soil |
| Winemaking | the harvest is mechanical and entirely de-stemmed. Temperature controlled alcoholic fermentation at 30°C and long maceration of 21 days. |
| Robe | ruby color |
| Nose | notes of spice and candied fruit nose (blackcurrant, rasberries…) |
| Mouth | superb fruit and some sweetness |
| Serving temperature | 16-18°C |
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