A.O.C Limoux rouge 2004
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Grape varieties:50% Merlot, 20% Cabernet Sauvignon,
20 % Syrah et 10% Cot. Vinification :The grapes are picked mechanically, followed
by cold maceration with yeasts for 24 hours in open-topped tanks. The
temperature is then allowed to rise slowly, until it reaches 26 degrees
Centigrade, where it is then kept. Alcoholic fermentation lasts for around
18 days during which time the cap of skins is pushed down into the grape
must by the traditional method (i.e. by foot). At the end of the fermentation
the grapes are pressed and the must is put back into tanks for a second
fermentation (malolactic). It is then put into oak casks from the Vosges
and l’Allier (one third of the casks are new, one third used once
only and one third used twice) for approximately 12 months. The wine from
each different grape variety is then blended before being bottled
Tasting note: The colour is a deep ruby. Very open nose, with notes of candied red fruit and the wood gives notes of roasted coffee. Full bodied with a good length. This wine should be drunk at room temperature, and perfectly accompanies
meat or game.
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