Legend Vintage Rivesaltes 1955
Brilliant, curried with pretty mahagony notes
Orange peel, leather and tobacco
Plum and apricot notes
Custody and service advice
Serve at 16° with Roquefort, chocolate or walnut cake.
The white grape varieties are vinified by fermenting the must in liquid phase after pressing. For the reds, the musts are macerated in contact with the skins. Mutation stops the action of the yeasts before they can transform all the sugar into alcohol. This is how Rivesaltes preserve part of the natural sweetness contained in the fruit. The maturing undergrowth is done in tuns, half-muids or barrels. They will continue to mature slowly for more than fifty years.