Additional information
Winemaking process | Night-time mechanical harvesting. Skin maceration for 6 hrs and pressing. Alcoholic fermentation from 13 to 15°C. |
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Cru classé | Yes |
Grape varieties | Tibouren – Cinsault – Grenache |
Ground | Clay-gravel soils |
Yield | 40 hectoliters/hectare |
Size | 75cl |
Alc/Vol | 12.5% |
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