CHÂTEAU LA GRANGE DES MAUBERTS

Mechanical harvest at the beginning of september. Pneumatic press. Settling and fermentation under regulated temperature. Raking and storing in vat until bottling. Regular analysis and tastings. SO2 readjusting if needed but limited. The goal is to limit SO2.

Bright gold colour, nose of fresh notes of honey, round and gourmet palate of citrus notes.

Smoked salmon terrine, cod with mashed potatoes and grated cheese.

Mechanical harvest at the beginning of sptember. No added sulphites winemaking. Oxygen-less work throughout fermentations and ageing. If needed, added oxygen as homeopathy. Fermentation lasts 3 weeks with daily pumping-over then malolactic fermentation and ageing in vat. CO2 produced during fermentation is maintained at most. Then, it will be decreased right before bottling.

Dark red colour, open nose of cedar wood flavours, powerful body with melted tanins. Ripe and juicy red fruit, long finish of toasted notes.

Roasted beef, blue-veined cheese