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TERROIR AND GRAPES
Our VentouxRed brings together three black grape varieties from two terroirs:
The Grenache Noir vines are planted on the Aiguierterraces, with their very sandy texture revealing the finesse of this grape variety.
The Syrah and Cinsault vines on the Fayardesplateau are located inthe foothills of the vineyard, on very chalky, stony soil that allows good water regulation, a characteristic of vines that produce aromatic, concentrated berries.
ELABORATION
The grapes are harvested by hand and cooled in a cold room to bring out the best aromatic complexity from the fruit. The following day, they are vatted after total destemming.
A short pre-fermentation cold maceration is carried out. Grenache, Syrah and Cinsault are vinified together to bring out the purity of the fruit.
Fermentation is carried out with indigenous yeasts at between 22 and 24°C, while the wine is worked by pumping over and punching down.Thiscuvée is exclusively a free-run wine.
The wine is matured for 6 months in stainless steel vats and concrete tulip-shaped vats before being brought to market as a Ventouxred wine with intense aromas.
To the eye
Vibrant garnet-red colour with hints of raspberry.
To the nose
Intense aromas of tart red berries (raspberry, Morello cherry)
tangy, with hints of the garrigue (mint, thyme, laurel, sage, rosemary)
with hints of sweet spices and violets.
In the mouth
The attack is supple, sharpened by fine tannins with chalky notes,
a reflection of our terroir. A tasty, expressive wine with inimitable
freshness. It opens with notes of raspberry and red fruit crumble.
notes of raspberry and red fruit crumble.
SUGGESTIONS
To be enjoyed at around 16°C, it will go perfectly with everything from an aperitif platter of regional produce to a creamy chocolate dessert. A taste experience to share with your friends.
