Cascaïllou Rouge
VARIETIES:
Grenache, Syrah, Mourvèdre. YIELD:
35 hectolitres per hectare.VINIFICATION:
Punching of cap in open vats is carried out separately for each variety. Long maceration. Malolactic fermentation in vat.MATURING:
8 months in vats. Early bottling without filtering to preserve the fruit and elegance of the wine.TASTING NOTES:
Deep, brilliant purple robe.Complex nose with red fruits and blackberry aromas, black olive and garrigue notes.
Velvety start in the mouth, very full, rounded with marked tannin.
SERVING SUGGESTION:
Serve at 16°C with steak, Veal stew or duck breast, roast leg of lamb with potato and onion gratin, as well as cheese.