Du Raisin, C’est Tout ! – Jérôme ZABEL

Cold maceration prior to the fermentation according the quality of the grape. Slow alcoholic fermentation with temperature regulation. Pumping over 2 to 3 times a day then
delestage. Smooth maceration during 3 weeks at 22 Celsius degrees. Ageing in cement vats with wooden dominos.

Deep, almost black in colour. The subtle and pleasant nose of summer berries pierces through unmistakeable, softly wooded notes of vanilla and cocoa. The wood also subtly marks the attack, giving way rapidly to a full-bodied roundness underpinned by a high- quality tannic structure. A wine with great potential.

Meat in sauce

Yeasting, pumping over and delestage adapted to suit the structure of the wine. Full control of temperatures. Three weeks’ fermentation. Aged in stainless steel vats.

Purple in colour, it opens with generous notes of fresh summer berries on the nose. The mouth is rich with powerful tannins that fade into aromas of very ripe redcurrants. As a whole it is perfectly balanced and lively with marked sweetness. An accomplished, classic style that highlights the appellation’s finest terroirs.

White meats with sauce

Mechanical harvest at the end of september / beginning of october. Cold maceration prior to the fermentation according the quality of the grape. Slow alcoholic fermentation with temperature regulation. Pumping over 2 to 3 times a day then delestage. Smooth maceration during 3 weeks at 22 Celsius degrees. Ageing in cement vats with wooden dominos.

Deep, almost black in colour. The subtle and pleasant nose of summer berries pierces through unmistakeable, softly wooded notes of vanilla and cocoa. The wood also subtly marks the attack, giving way rapidly to a full-bodied roundness underpinned by a high- quality tannic structure. A wine with great potential.

Meats in sauce