Grape varieties |
25% Merlot, 45% Syrah, 30% Mourvedre |
Harvest |
After manual harvesting, which takes place in April, the grapes are macerated at a cold temperature (8 °C) for a week in order to have a greater extraction of fruity scents. |
Vinification |
Alcoholic fermentation takes place in steel vats at a temperature of 25-28 °C, with daily pumping over. The wine then rests on its fine lees for a short period, after which it undergoes a natural malolactic fermentation. |
Ageing |
20 per cent of the wine is aged in French oak barrels for 6 months, followed by blending to obtain a more complex structure. |
Pairing |
This Blend Rosso is ideal with pate canapés, lamb and game. |