||For vinification, grapes are 100% destemmed, no yeasting. The maceration phase lasts 4 weeks. Pumping over is preferred to cap punching, as it is a gentler extraction method. Vinification temperature never goes above 28°C. After devatting, wine is barrelled immediately in demi-muids, where malolactic fermentation takes place. The barrels are mainly one or two wines old.
||Wine is racked after 12 months, before spending 3 months in a vat prior to bottling.
|| Charolais beef with red wine reduction served with marrow bone, roast spare ribs with Espelette chili pepper served with oyster mushrooms, Isigny Camembert cheese.
||Price Yann Chave Crozes Hermitage Rouge Le Rouvre 2016 € 29.70