| Technical specifications |
| Batch n° |
L02 / 266 |
| Quantity bottled |
9600 bottles. |
| Date of bottling |
3rd October 2002 |
| Date of agreement |
22nd May 2002 |
| Agreement certificate number |
200104169 (laboratory analysis
available on request) |
| Alcohol content |
14,43 (no chaptalization) |
| Vineyard's laboratory |
Institut Coopératif du Vin (I.C.V Nîmes) |
| Yield |
30 hl/hectare (the appellation's
decree authorises 45 hl/hectare) |
| Treatments |
No weed killers or chemical synthesis
products.
All treatments only with herbal preparations, rock powder
and Bordeaux mixture within a limit of 3Kg of copper metal/hectare/year.
Wine produced by means of Biodynamic farming (under conversion)
controlled by Ecocert and Demeter (certificates available
on request).
|
| Harvesting methods |
manually, by tubs of 30Kg and
sorting of the harvest before putting into the vat. |
| Wine-making |
Fermentation starts only with
the grape's own yeasts after three days of cold maceration.
100% de-stalked; pumped-over twice daily at the start of
fermentation. Total maceration period of 26 days.
No addition of wine making products (gum arabic, glycerine,
potassium sorbate, tartric acid, etc...) |
| Malolactic fermentation |
Yes. |
| Total quantity of SO2 (sulphur) |
34 mg/Litre and 19 mg/Litre dose
of free SO2 |
| Colouring intensity s/1cm |
7,9 |
| Phenolic components DO280 |
55,6 |
| Total acidity |
3,13g/Litre |
| Volatile acidity |
0,36g/Litre |
| Precision about acidification or de-acidification |
none |
| Ageing in oak casks |
30% in casks of 1vin |
| Grape varieties used |
40% Grenache, 50% Syrah, 9% Mourvèdre et 1% Cinsaut. |
| Advisory enologists |
Marie-Josée Richaud and Caroline
Pozzo di Borgo |
| |
Tasting
- With a purple and deep robe, this cuvée, matured
in oak casks, offers a complex nose of spices (turmeric,
pepper and cinnamon) and fresh fruit. A secondary aroma
of medlar and dried fruits, such as hazelnut and almond.
- In the mouth, the attack is frank and very supple.
The balance is very refined and the texture of the tannin
is very silky. Very rich, but not heavy. The finale is
very soft and maintains hints of spices and liquorice
which completes a velvety and subtle balance.
|
Serving suggestions
- This wine of character and charm accompanies the finest
and most powerful cuts of meat, such as leg of boar, or
lamb stew.
|
| Serving temperature: 16° 18° |
Conservation
- A powerful wine which can be consumed immediately and
which can be kept for 7 to 9 years.
|
