Mas Janeil
Mas Janeil Le Petit Pas Cotes du Roussilon Rouge 2018
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€12,50
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| Denomination | Côtes du Roussillon AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Languedoc-Roussillon (France) |
| Grape varieties | 55% Grenache, 22% Syrah, 18% Carignano, 5% Mourvedre |
| Aging | Part of the blend of the four grape varieties is aged in barrels for a period of 3 to 6 months. The other part of the wine is matured in concrete vats in order to preserve the aromas of red fruit and garrigue. |
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Meat
Cheese
Matured cheese
Pork
Producer
Mas Janeil
From this winery
- Hectares: 35
At the foot of the Corbières, in the heart of the famous Agly Valley terroir, lies Mas Janeil. 35 hectares of vines planted on a wide variety of soils with different exposures produce grapes of perfect quality that are precisely vinified at the Mas. The aim is to reveal the purity of the windswept terroirs by respecting the vines as much as possible through sustainable agriculture and low-input winemaking methods. The wines of Mas Janeil are the unadulterated expression of the magnificent terroir of the Agly valley.
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| Name | Mas Janeil Le Petit Pas Cotes du Roussilon Rouge 2018 |
|---|---|
| Type | Red green still |
| Denomination | Côtes du Roussillon AOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 55% Grenache, 22% Syrah, 18% Carignano, 5% Mourvedre |
| Country | France |
| Region | Languedoc-Roussillon |
| Vendor | Mas Janeil |
| Soil composition | A real mosaic of soils, composed of black or brown schist, sandstone, limestone or calc-schist. The Mas Janeil vineyard is a rare place, without any agricultural capacity, where the vine suffers and must send its roots to draw its resources very deeply. The yields are extremely low. This results in an exceptional concentration of grapes. |
| Yield per hectare | 30 hl |
| Harvest | Manual harvesting in crates at optimum ripeness. |
| Wine making | Since 2014, all the vinification of our red grapes is done without added sulphur. The perfect sanitary state, the acidic edge and the ripe tannins allow this type of vinification with controlled risk-taking. We then carry out a light sulphiting during the maturing process and at bottling. |
| Aging | Part of the blend of the four grape varieties is aged in barrels for a period of 3 to 6 months. The other part of the wine is matured in concrete vats in order to preserve the aromas of red fruit and garrigue. |
| Allergens | Contains sulphites |