PGI Cité de Carcassonne
The nose reveals great richness and aromatic complexity with intense aromas of ripe fruit and violet.
A beautiful roundness and length on the palate which is characterized by silky, melted tannins and spicy notes.
Custody and service advice
Serve at 16°C with a rack of lamb, game or cheese.
The work begins in the vineyard with meticulous work to obtain healthy and well exposed foliage. The grapes must have an optimal level of maturity. Parcel selection is carried out and the harvest is manual with destemming and sorting of the berries.
The vinification is traditional. The grapes are de-stemmed and then a long vatting period is carried out (with a temperature of 26°C in thermo-regulated vats) to encourage the expression of the fruit. Pressing takes place taking care to separate the presses, then the wines are racked in order to eliminate the coarsest lees before the malolactic fermentation. After malolactic fermentation, the wines are racked again and then aged in French oak barrels.